Directions:
- Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
- In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
- In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.06 Kcal (1156 kJ) | ||
| Calories from fat | 125.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 21% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1721.35mg | 72% | |
| Potassium | 606.72mg | 13% | |
| Total Carbs | 13.64g | 5% | |
| Sugars | 7.03g | 28% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 26.42g | 53% | |
| Vitamin C | 31.4mg | 52% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.92 Kcal (452 kJ) | ||
| Calories from fat | 48.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 21% | |
|---|---|---|---|
| Cholesterol | 26.15mg | 22% | |
| Sodium | 672.92mg | 72% | |
| Potassium | 237.18mg | 13% | |
| Total Carbs | 5.33g | 5% | |
| Sugars | 2.75g | 28% | |
| Dietary Fiber | 0.91g | 9% | |
| Protein | 10.33g | 53% | |
| Vitamin C | 12.3mg | 52% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15mg | 4% | |
* 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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