Directions:
- In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside.
- Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.56 Kcal (1602 kJ) | ||
| Calories from fat | 148.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.52g | 25% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 709.75mg | 30% | |
| Potassium | 560.51mg | 12% | |
| Total Carbs | 35.64g | 12% | |
| Sugars | 17.42g | 70% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 25.31g | 51% | |
| Vitamin C | 47.8mg | 80% | |
| Iron | 0.4mg | 2% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 133.87 Kcal (560 kJ) | ||
| Calories from fat | 52.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 25% | |
|---|---|---|---|
| Cholesterol | 23.41mg | 22% | |
| Sodium | 248.37mg | 30% | |
| Potassium | 196.15mg | 12% | |
| Total Carbs | 12.47g | 12% | |
| Sugars | 6.1g | 70% | |
| Dietary Fiber | 0.98g | 11% | |
| Protein | 8.86g | 51% | |
| Vitamin C | 16.7mg | 80% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16.9mg | 5% | |
* 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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