Pineapple Chicken stirfry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 356.1
- Total Fat: 9.7 g
- Cholesterol: 38.2 mg
- Sodium: 1,186.1 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 12.1 g
- Protein: 22.5 g
View full nutritional breakdown of Pineapple Chicken stirfry calories by ingredient
Introduction
A slightly sweeter stir fry A slightly sweeter stir fryNumber of Servings: 6
Ingredients
-
* Chicken Thigh, 4 thigh, bone and skin removed (remove)
* Dole Pineapple slices in juice (1can), 1 serving (remove)
* Brown Sugar, .25 cup, packed (remove)
* *Lemon Juice, .25 cup (remove)
* Yellow Mustard, 1 cup (remove)
* Edamame, Shelled, Frozen, 1 cup (remove)
* Celery, raw, 1 stalk, large (11"-12" long) (remove)
* Broccoli, fresh, 2 bunch (remove)
* Green Beans (snap), 1 cup (remove)
* Oranges, 1 large (3-1/16" dia) (remove)
* *Flour, white, .25 cup (remove)
* Onions, raw, 3 cup, sliced (remove)
* Ginger, 1 tbl grated
* Garlic, 3 cloves chopped
* *Canola Oil, 2 tbsp (remove)
* *Soy Sauce, .25 cup (remove)
* Red chilli flakes
Directions
Rinse chicken, pat dry. preheat oven to 350 F. Combine the pineapple juice, sugar, lemon juice, black pepper and mustard in a small bowl.Place chicken breast in 9x13 inch baking dish coated with cooking spray. Spread the pineapple mixture over the chicken. Bake in preheated oven for 45 min or until juices run clear.
Heat a 14" wok (or stainless-steel skillet) over high heat until wok starts smoking. Add 2 tbsp. oil around edge of wok and swirl to coat the bottom and sides.
Add ginger, garlic and crushed red pepper and cook, tossing constantly, until fragrant, about 30 seconds.
Add celery, Edamame and cook, stirring and tossing often, until crisp-tender, 1 minute.
Add reserved chicken, pineapple pieces and green beans from baking dish to wok, along with soy sauce.
Sprinkle flour and stir to make thicker sauce.
Cook, tossing with chopped green onions.
Serve with whole wheat noodles or rice
Number of Servings: 6
Recipe submitted by SparkPeople user TASNUVA.
Heat a 14" wok (or stainless-steel skillet) over high heat until wok starts smoking. Add 2 tbsp. oil around edge of wok and swirl to coat the bottom and sides.
Add ginger, garlic and crushed red pepper and cook, tossing constantly, until fragrant, about 30 seconds.
Add celery, Edamame and cook, stirring and tossing often, until crisp-tender, 1 minute.
Add reserved chicken, pineapple pieces and green beans from baking dish to wok, along with soy sauce.
Sprinkle flour and stir to make thicker sauce.
Cook, tossing with chopped green onions.
Serve with whole wheat noodles or rice
Number of Servings: 6
Recipe submitted by SparkPeople user TASNUVA.