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Ingredientes
- 3 c. cubed turkey breast tenderloin
- 1/2 c. minced green onion
- 1 x garlic clove, chopped
- 2 Tbsp. vegetable oil
- 2 x (14-oz) cans unsweetened pineapple chunks
- 2 Tbsp. red wine vinegar
- 2 Tbsp. low-sodium soy sauce
- 1 c. water
- 1 Tbsp. brown sugar
- 2 tsp low-sodium chicken bouillon granules
- 3 Tbsp. cool water
- 2 Tbsp. cornstarch
- 1 x green bell pepper, in strips
- 1 c. toasted slivered almonds (optional)
Direcciones
- In large skillet, saute/fry turkey cubes, onion and garlic in warm oil till meat is lightly browned and onion is tender.
- Drain pineapple, reserving juice. Add in reserved juice, vinegar, soy sauce, brown sugar, bouillon granules and 1 c. water to turkey. Simmer, covered, for 15 min.
- Blend together cool water and cornstarch. Stir into turkey mix and cook till thick and bubbly, stirring often. Add in pineapple and green pepper, continue cooking 2 to 3 min or possibly till pepper is crisp-tender. Garnish with toasted almonds and serve over steamed rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1485g | |
| Calories 1329 | |
| Calories from Fat 409 | 31% |
| Total Fat 47.31g | 59% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.71g | |
| Cholesterol 0mg | 0% |
| Sodium 1875mg | 78% |
| Potassium 1615mg | 46% |
| Total Carbs 227.37g | 61% |
| Dietary Fiber 15.1g | 50% |
| Sugars 169.12g | 113% |
| Protein 15.34g | 25% |
