Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peach | 1 medium (150g) | 59 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 whole skinned and boned chicken breasts (about 1 pound)
- 1 1/2 teaspoons seasoned salt
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 cup catsup
- 1 16-ounce can sliced peaches (drain; reserve syrup)
- 2 tablespoons soy sauce
- 1 large green bell pepper, cut into squares
- 3 cups hot cooked rice
- =
Directions
Cut chicken in thin strips; sprinkle with seasoned salt and pepper. Cook in oil about 2 minutes. Add onion; continue cooking until onion is tender crisp.
Blend catsup, peach syrup and soy sauce with enough water to make 2-1/2 cups liquid. Pour over chicken. Cover and simmer 20 minutes. Add green pepper and peaches. Replace cover and continue cooking 10 minutes longer. Serve over fluffy rice.