Servings: 12
Ingredients
- 4 whole chicken breasts
- 2 1/3 teaspoon salt, divided
- 1/4 c. veg. oil
- 1 (1 pound 4 ounce.) can pineapple chunks in unsweetened juice
- 2 (8 ounce.) cans water chestnuts
- 1/4 c. soy sauce
- 1/2 c. molasses
- 2 chicken bouillon cubes
- 1 (7 ounce.) pkg. frzn snow peas
- 1/4 c. cornstarch
- 4 c. warm cooked rice
Directions
- Skin, bone, and halve each breast. Cut each breast half into 10-12 strips; sprinkle strips with 2 tsp. salt. Heat oil in skillet over medium-high heat; add in chicken and cook, stirring constantly, about 3 min or possibly till chicken turns white.
- Drain pineapple, reserving chunks; drain and thinly slice water chestnuts. Add in pineapple juice, water chestnuts, soy sauce, molasses, 1 c. water, and bouillon cubes to chicken; mix well.
- Reduce; cover and simmer 5 - 10 min or possibly till chicken is tender. Add in reserved pineapple chunks, snow peas, and remaining 1/2 tsp. salt. Cover and simmer 2 more min, stirring occasionally.
- Blend cornstarch and 1/2 c. cool water to make a smooth paste. Add in to chicken mix and cook, stirring till sauce is clear and thickened. Serve over warm rice.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 215g | |
Recipe makes 12 servings | |
Calories 327 | |
Calories from Fat 86 | 26% |
Total Fat 9.63g | 12% |
Saturated Fat 1.74g | 7% |
Trans Fat 0.17g | |
Cholesterol 30mg | 10% |
Sodium 916mg | 38% |
Potassium 546mg | 16% |
Total Carbs 45.09g | 12% |
Dietary Fiber 0.8g | 3% |
Sugars 8.02g | 5% |
Protein 14.04g | 22% |
Advertisement
Advertisement