Recipe Details
Ingredients
-
2tablespoonsvegetable oil
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1poundskinless, boneless chicken breast meat – cubed
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1cupcarrot strips
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½cupsliced green bell pepper
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½cupsliced red bell pepper
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1clovegarlic, minced
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¼cuplow sodium soy sauce
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1tablespooncornstarch
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1(8 ounce) canpineapple chunks, juice reserved
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1tablespoonvinegar
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1tablespoonbrown sugar
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½teaspoonground ginger
Cooking Directions
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Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned. Add carrot, bell peppers, and garlic; stir-fry for 1 to 2 minutes.
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Mix together soy sauce and cornstarch in a small bowl until well combined, then pour into the skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until sauce is thickened.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories259 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 2g |
8% |
| Cholesterol 59mg |
20% |
| Sodium 603mg |
26% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 2g |
7% |
| Total Sugars 14g |
|
| Protein 24g |
47% |
| Vitamin C 31mg |
35% |
| Calcium 37mg |
3% |
| Iron 1mg |
8% |
| Potassium 394mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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