- Recipes Home
- Interest Groups
Stir Fried Chicken with Vegetables Recipe
|Canned pineapple chunks||1 Cup (16 tbs)|
|Canned unsweetened pineapple chunks||1 Cup (16 tbs), drain and reserve juice|
|Cider vinegar||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Teaspoon|
|Peeled ginger root||1 Teaspoon, grated|
|Ginger root||1 Teaspoon, grated|
|Chicken breasts||1 1⁄2 Pound, skinned|
|Chicken breasts||1 1⁄2 Pound, skinned and boned , thinly sliced|
|Vegetable oil||1 Tablespoon|
|Carrots||1 Cup (16 tbs), sliced|
|Diagonally sliced carrots||1 Cup (16 tbs), blanched|
|Broccoli florets||1 Cup (16 tbs), blanched|
|Broccoli florets||1 Cup (16 tbs)|
|Chinese pea pods||1 Cup (16 tbs), blanched|
|Trimmed chinese pea pods||1 Cup (16 tbs), stem ends and strings removed, blanched|
|Sesame seed||1 Teaspoon|
|Sesame seed||1 Teaspoon, toasted|
Calories 214 Calories from Fat 40
% Daily Value*
Total Fat 5 g7%
Saturated Fat 0.78 g3.9%
Trans Fat 0 g
Cholesterol 65.8 mg
Sodium 394.2 mg16.4%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.1 g4.4%
Sugars 6.1 g
Protein 29 g57.1%
Vitamin A 89.3% Vitamin C 49.8%
Calcium 4.3% Iron 7.7%
*Based on a 2000 Calorie diet
1 In a shallow pan (not aluminum), add juice from 1 cup canned pineapple with vinegar, soy sauce, sherry, honey, and ginger root.
2 Add the chicken , cover and refrigerate for 1 hour.
3 Drain the chicken and reserve the marinade.
4 Add the cornstarch to the reserved marinade and mix until dissolved.
5 In 12-inch nonstick skillet add oil and heat.
6 Add in the chicken pieces stirring constantly with a wooden spoon.
7 Cook until the chicken is no longer pink.
8 Add in the vegetables and sesame seed.
9 Cook, stirring continuously for 1-2 minutes.
10 Add in the reserved marinade and cook until thick.
11 Add the pineapple and cook stirring constantly until pineapple is throughly heated, about 1 minute.
12 Serve at once.