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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My interpretation of a recipe I found on the internet under low fat recipes. Ingredients:
2 lb boneless chicken breast, skinned |
2 chicken bouillon cubes - low sodium |
1 tb butter |
1 c yellow bell pepper; diced |
1 c radishes; thinly sliced |
1 c pineapple, raw; chunks, canned, unsweetened |
1/2 c pineapple juice |
1 ts light soy sauce |
2 tb flour |
dash pepper |
4 1/2 c rice - cooked |
chow mein noodles |
Directions:
1. Simmer the chicken in water with bouillon cubes - when cooked cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt butter in frying pan or wok and saute the radishes, bell pepper, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice and sprinkle chow mein noodles on top.
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