Pineapple Thai Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
You Will Need:2 Boneless Skinless Chicken Breasts1 Orange Bell Pepper (Can be any color, but orange looks nice with the colors of the other ingredients.)1.5 Cups fresh shelled and cooked edamame2 Cups fresh spinach (Put aside a few pinches to use as a garnish.)3 Teaspoons minced garlic.1 Can Del Monte Pineapple in 100% Juice, drained. Set aside drained juice to be used in sauce. recipe. (Can use 2 cups fresh pineapple cut into chunks.)1 Cup College Inn Chicken Broth5 Tablespoons Kikkoman Stir Fry Sauce3 Tablespoons Great Value Low Sodium Soy Sauce1 Tablespoon Jiff Natural Peanut Butter.
Steps:
1. Boil chicken breasts; cut into chunks and set aside. (***Note: The broth left over after the chicken has been boiled can be saved and frozen to use for recipes in the future.***)
2. Cut bell pepper into chunks.
3. Coarsely chop spinach
4.In a large skillet, heat the chicken broth and 2 teaspoons of garlic on high heat until broth is lightly boiling, add bell pepper, lower heat to medium and simmer until peppers are soft. Drain off about 4 tablespoons of broth, then turn the heat to low and allow to continue cooking.
5. (Sauce) In a small mixing bowl combine Kikkoman Stir Fry sauce, soy sauce, peanut butter, 1 tablespoon garlic (splash of minced garlic liquid), .25 (1/4) cup leftover pineapple juice. Stir until the sauce is a uniform color and consistency.
6. Add edamame, pineapple and chicken to skillet with the bell pepper. Raise the heat to high once again. Once the pan and food are sizzling add the sauce. Use a large serving spoon to make sure all the ingredients are completely coated in the sauce and allow to simmer until the sauce has thickened.
7. Prepare two packs of Top Ramen Noodles according to cooking instructions on packet. However, DO NOT add the seasoning pack.
8. On a plate or in a bowl, layer 1 serving of noodles, 1/2 cup of fresh spinach, and 1 serving of Pineapple Thai Chicken.
9.Garnish the top of the dish with a sprinkle of fresh chopped spinach.
10. Enjoy!
Serving Size: Makes 4 adult servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LALA0326.
1. Boil chicken breasts; cut into chunks and set aside. (***Note: The broth left over after the chicken has been boiled can be saved and frozen to use for recipes in the future.***)
2. Cut bell pepper into chunks.
3. Coarsely chop spinach
4.In a large skillet, heat the chicken broth and 2 teaspoons of garlic on high heat until broth is lightly boiling, add bell pepper, lower heat to medium and simmer until peppers are soft. Drain off about 4 tablespoons of broth, then turn the heat to low and allow to continue cooking.
5. (Sauce) In a small mixing bowl combine Kikkoman Stir Fry sauce, soy sauce, peanut butter, 1 tablespoon garlic (splash of minced garlic liquid), .25 (1/4) cup leftover pineapple juice. Stir until the sauce is a uniform color and consistency.
6. Add edamame, pineapple and chicken to skillet with the bell pepper. Raise the heat to high once again. Once the pan and food are sizzling add the sauce. Use a large serving spoon to make sure all the ingredients are completely coated in the sauce and allow to simmer until the sauce has thickened.
7. Prepare two packs of Top Ramen Noodles according to cooking instructions on packet. However, DO NOT add the seasoning pack.
8. On a plate or in a bowl, layer 1 serving of noodles, 1/2 cup of fresh spinach, and 1 serving of Pineapple Thai Chicken.
9.Garnish the top of the dish with a sprinkle of fresh chopped spinach.
10. Enjoy!
Serving Size: Makes 4 adult servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LALA0326.
Nutritional Info Amount Per Serving
- Calories: 363.2
- Total Fat: 12.7 g
- Cholesterol: 68.4 mg
- Sodium: 1,270.6 mg
- Total Carbs: 60.4 g
- Dietary Fiber: 4.8 g
- Protein: 41.7 g
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