Directions:
- Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
- In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.68 Kcal (1192 kJ) | ||
| Calories from fat | 93.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 911.86mg | 38% | |
| Potassium | 774.58mg | 16% | |
| Total Carbs | 22.27g | 7% | |
| Sugars | 15.21g | 61% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 26.26g | 53% | |
| Vitamin C | 112.5mg | 188% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 110.3mg | 613% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 68.54 Kcal (287 kJ) | ||
| Calories from fat | 22.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 16% | |
|---|---|---|---|
| Cholesterol | 16.1mg | 22% | |
| Sodium | 219.53mg | 38% | |
| Potassium | 186.48mg | 16% | |
| Total Carbs | 5.36g | 7% | |
| Sugars | 3.66g | 61% | |
| Dietary Fiber | 1.01g | 17% | |
| Protein | 6.32g | 53% | |
| Vitamin C | 27.1mg | 188% | |
| Vitamin A | 0.3mg | 45% | |
| Iron | 26.6mg | 613% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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