Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1139
Calories
50g
Protein
30g
Fat
163g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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
- =
- 3 cups hot cooked rice*
- 2 whole chicken breasts (about 1-1/2 pounds), skinned, boned and cut into thin strips
- 2 tablespoons butter or margarine
- 1 10-ounce package frozen Chinesestyle crispy textured vegetables with seasonings
- 1 13-1/4-ounce can pineapple tidbits (drain; reserve syrup)
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- =
Directions
1
While rice is cooking, cook chicken in butter for 2 minutes in large skillet. Add vegetables and pineapple syrup. Cover and cook 2 minutes.
2
Blend seasonings from frozen vegetable package with cornstarch, soy sauce and 1/4 cup water. Stir into chicken mixture. Add pineapple; cook, stirring, until sauce is clear and thickened, about 2 minutes. Serve over fluffy rice.
Recipe sourced from
fandom