Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1-1/2 pounds boneless, skinless chicken breasts cut in thin slices
- (about 2 whole breasts)
- 1 clove garlic, minced
- 1 medium orange, sliced in rings
- 1 package (6 ounces) frozen snow pea pods
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ginger
- 1 can (14 ounces) pineapple tidbits in own juice, drained
- 2 tablespoons cornstarch
- 1/2 cup chicken broth, divided
- 1 can (11 ounces) mandarin orange slices, drained
Directions
Preheat heavy frypan about 3 minutes on medium high temperature;
spray with nonstick corn oil cooking spray. Add chicken breast strips
and minced garlic and stir fry about 3 minutes. Increase temperature
to high and add onion and snow pea pods, stir frying about 3 minutes.
Add salt, pepper, ginger and pineapple, continuing to stir fry about
3 minutes more. In small bowl, mix cornstarch with 2 tablespoons of
the chicken broth, stirring until smooth. Slowly stir in remaining
broth and then add to mixture in frypan, stirring gently to mix
evenly. Add mandarin oranges and heat only until hot through, about 2
minutes, stirring gently to keep orange sections from breaking. Serve
over rice or with wide Oriental noodles. Makes 4 servings.