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Ingredientes
- 1 lb chicken breast meat - cubed
- Â Â cornstarch for coating
- Â Â peanut oil for frying
- 2 Tbsp. oil
- 1 c. thin carrot strips
- 1/2 c. peeled and coarse minced Vidalia or possibly sweet type onion
- 1/2 c. sweet green bell pepper strips
- 1/2 c. sweet red bell pepper strips
- 1 clv garlic, crushed, peeled, chopped
- 1 x (8 oz) can pineapple chunks, juice reserved for sauce
- Â Â Candied Sweet Pickles, liquid removed (optional)
- 1 Tbsp. vinegar
- 2 Tbsp. cornstarch
- 1 Tbsp. pineapple juice
- 1/4 c. dark brown sugar, packed hard
- Â Â Additional pineapple juice
- 1/2 c. Baker's Angel Flake Coconut
Direcciones
- Coat chicken with cornstarch and brown in warm peanut oil in a large skillet over medium high heat. Drain on paper towels.
- In a saucepan, heat 2 Tbsp. oil over medium heat. Add in onion. Saute/fry' for about 3 min. Add in pineapple, carrot strips, pepper strips, and cook for about 2 min. Add in garlic and stir fry for 1 minute longer.
- In a small bowl, combine cornstarch and pineapple juice and vinegar. Mix together with remaining pineapple juice. Pour mix into skillet. Add in sugar. Stir together and bring to a full boil. Allow to thicken to a glaze.
- Place chicken over precooked warm steamed rice. Add in vegetables, Add in pickles
- (optional). Pour sauce over all. Sprinkle with coconut.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1303g | |
| Calories 1634 | |
| Calories from Fat 612 | 37% |
| Total Fat 68.93g | 86% |
| Saturated Fat 18.0g | 72% |
| Trans Fat 1.14g | |
| Cholesterol 232mg | 77% |
| Sodium 373mg | 16% |
| Potassium 2241mg | 64% |
| Total Carbs 175.85g | 47% |
| Dietary Fiber 11.2g | 37% |
| Sugars 132.53g | 88% |
| Protein 81.42g | 130% |
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