Leaves on this Family Tree

Friday, October 5, 2012

Pineapple Chicken Stir Fry

The husband wrote out the recipe for our Pineapple Chicken Stir Fry yesterday.



Two 4 oz Boneless, skinless Chicken Breasts, cut into bite sized pieces
1 T Olive Oil
1/2 C Sliced Mushrooms
3/4 C Peppers and Onions (combines, not 3/4 C of each)
1 Can Water Chestnuts (drained)
1 Can Bamboo Shoots (drained)
1 Can Bean Sprouts (drained)
1 Can Pineapple Chunks in Natural Juice
1 T Light Soy Sauce
Cornstarch
1 pkg Birdseye Steamable Asian Medley Vegetables - OR - a mixture of 2 - 3 Cups of green beans, peas, broccoli. carrots, baby corn, peas, snow peas and edamame.

1. Brown Chicken in oil. Add peppers, onions and mushrooms and stir fry until slightly tender.

2. Add Water Chestnuts and Bamboo Shoots.

3. Lower temperature and add pineapple chunks and juice and cook for 10 minutes.

4. Cook Steamables according to  package directions.

5. Add Soy Sauce.

6. Mix cornstarch with some of the liquid from from the pan.

7. Raise heat up to boil cornstarch, stir until thickened.

8. Lower temperature to keep warm.

Serve of Brown Rice, we used instant.

Nutrition (excluding Rice)
265 Calories
7.1 Total Fat
0.5 Saturated Fat
30 mg Cholesterol
380 mg Sodium
25 g Carbs
4 g Sugar
14 g Protein
13% Vitamin A
83% Vitamin C
5.5% Calcium
5.5% Iron

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