Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1092
Calories
52g
Protein
19g
Fat
176g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Green Beans | 1 cup (100g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
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 tablespoon corn starch
- 1 tablespoon soy sauce
- 1 cup pineapple chunks, drained (reserve ⅓ cup juice)
- 2 tablespoons vegetable oil
- 1 cup fresh green beans
- 1 cup raw carrots, chopped
- 1 cup cooked chicken
- hot cooked rice
Directions
1
1.In a small bowl dissolve cornstarch in soy sauce and pineapple juice. Set aside.
2
2.Heat vegetable oil in skillet or wok. Stir-fry vegetables until tender but still crisp. Add pineapple and chicken.
3
3.Stir in cornstarch mixture and cook until thickened.
4
4.Serve immediately with hot cooked rice.
Recipe sourced from
fandom