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Ingredientes
- 4 x CHICKEN BREAST FILLETS *
- 5 tsp SOY SAUCE
- 2 Tbsp. WHITE WINE
- 1/2 tsp Chopped GINGER ROOT
- 4 Tbsp. CORNSTARCH **
- 5 Tbsp. VEGETABLE OIL, DIVIDED
- 1/4 tsp GARLIC Pwdr
- 1 x SMALL ONION
- 4 ounce SLICED BAMBOO SHOOTS ***
- 1 x SMALL CARROT ****
- 1/2 c. BEEF BOUILLON
- 1/4 c. SUGAR
- 2 tsp KETCHUP
- 1 Tbsp. CORNSTARCH (ADDITIONAL)
- 8 ounce PINEAPPLE CHUNKS, Liquid removed
- 1 Tbsp. VINEGAR
- 2 Tbsp. Frzn PEAS, FOR COLOR
- 5 x SERVINGS OF COOKED, Warm RICE
Direcciones
- * BONED BREASTS OF CHICKEN, CUT INTO BITE SIZED Pcs** 4 TO 6 Tbsp. OF CORNSTARCH*** ONE 4 ounce. CAN OF SLICED, Liquid removed BAMBOO SHOOTS**** CARROT SLICED THIN Or possibly SHREDDED TOSS CHICKEN WITH ONE Tbsp. SOY SAUCE, WINE AND GINGER. COAT WITH 4 TO 6 Tbsp. OF CORNSTARCH. HEAT 2 TABLE SPOONS OIL IN A WOK Or possibly HEAVY SKILLET. Add in CHICKEN AND STIR FRY OVER MEDIUM HIGH HEAT Till Golden.
- HEAT AND KEEP Hot. HEAT 3 Tbsp. OIL, AND Add in GARLIC, ONION, BAMBOO SHOOTS AND CARROTS. STIR FRY OVER MEDIUM HEAT Till VEGETABLES ARE TENDER YET CRISP. STIR IN BOUILLON. COMBINE SUGAR, 2 Tsp. SOY SAUCE, KETCHUP AND ONE Tbsp. CORNSTARCH. Add in TO Mix IN PAN AND COOK OVER MEDIUM HIGH HEAT Till Mix REACHS A BOIL AND THICKENS. STIR INTO RESERVED CHICKEN, VINEGAR, PINEAPPLE AND PEAS. SERVE OVER Warm COOKED RICE.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 5 servings | |
| Calories 418 | |
| Calories from Fat 215 | 51% |
| Total Fat 24.06g | 30% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.49g | |
| Cholesterol 71mg | 24% |
| Sodium 481mg | 20% |
| Potassium 400mg | 11% |
| Total Carbs 24.4g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 14.23g | 9% |
| Protein 24.6g | 39% |
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