Stir-Fried Chicken With Pineapple and Peppers

Stir-Fried Chicken With Pineapple and Peppers

61

"Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots."

Ingredients

{{adjustedServings}} servings 238 cals
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Nutrition

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  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Combine first six ingredients; stir well.
  2. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews

61
  1. 90 Ratings

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***A GREAT stir fry recipe! I did not have mirin (sweetened Asian wine) so I just used some white wine I had in the fridge. It was fine but I imagine the mirin would add a nice flavor to the sau...

Delicious and easy to make! I used fresh pineapple, red onions, and red peppers...colorful end result! I increased the sauce and mixed it all together with asian bean threads. Also added a li...

Stir-fried chicken is my signature dish -- what I love to cook for family and company. This week I got a bargain on fresh pineapple so was looking for a recipe to use it, and this was a good on...