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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups of chicken and 1/2 cup cooked rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain pineapple, reserving 2/3 cup juice. Combine cornstarch and soy sauce, stirring until cornstarch dissolves. Stir in reserved pineapple juice, brown sugar, and crushed red pepper.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and ginger; cook 3 minutes on each side or until chicken is browned. Add peppers and garlic; sauté 2 minutes.

  • Add cornstarch mixture; cook, stirring frequently, 3 minutes or until sauce thickens slightly. Add pineapple; cook 2 minutes. Serve over rice.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

352 calories; fat 4.1g; saturated fat 0.6g; protein 29.7g; carbohydrates 46.9g; cholesterol 66mg; iron 2.6mg; sodium 389mg; calories from fat 11%; fiber 2.9g; calcium 33mg.
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