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Ingredients
- 4 dry red peppers
- 2 tbsp. vegetable oil
- 1 teaspoon chopped ginger
- 8 ounce. boned chicken breast, cut in bite sized cubes
- 4 ounce. button mushrooms, sliced
- 3 ounce. pea pods, trimmed and cut in half
- 4 ounce. bamboo shoot tips, shredded
- 1 can (8 ounce.) pineapple chunks, packed in own juice
- 12 cherry tomatoes, cut in half
Directions
- Soak pepper in cool water for 30 min. Drain pineapple, reserving juice for sauce. Combine ingredients for sauce. Remove peppers from water and cut in half. Heat wok or possibly frying pan till it smokes. Add in oil. Place peppers and ginger in oil and fry till peppers turn dark red, almost black. Add in chicken and cook, stirring constantly, till chicken loses pink color. Then add in ingredients to tomatoes, stirring constantly, till vegetables are heated through, about 2 min. Add in tomatoes, stir through. Stir sauce and then add in to vegetable mix. Cook for about 45 seconds, make sure to remove all pepper pcs. Makes 4 servings, approximately 200 calories each. With 1/2 c. cooked rice, approximately 270 calories.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 634g | |
| Recipe makes 4 servings | |
| Calories 300 | |
| Calories from Fat 108 | 36% |
| Total Fat 12.23g | 15% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.23g | |
| Cholesterol 29mg | 10% |
| Sodium 54mg | 2% |
| Potassium 1395mg | 40% |
| Total Carbs 36.23g | 10% |
| Dietary Fiber 8.0g | 27% |
| Sugars 26.17g | 17% |
| Protein 14.86g | 24% |
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