Directions:
- In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender.
- In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303 Kcal (1269 kJ) | ||
| Calories from fat | 62.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 768.99mg | 32% | |
| Potassium | 395.83mg | 8% | |
| Total Carbs | 42.83g | 14% | |
| Sugars | 11.89g | 48% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 18.09g | 36% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 102.93 Kcal (431 kJ) | ||
| Calories from fat | 21.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 11% | |
|---|---|---|---|
| Cholesterol | 11.36mg | 11% | |
| Sodium | 261.22mg | 32% | |
| Potassium | 134.46mg | 8% | |
| Total Carbs | 14.55g | 14% | |
| Sugars | 4.04g | 48% | |
| Dietary Fiber | 1.54g | 18% | |
| Protein | 6.14g | 36% | |
| Vitamin C | 9.6mg | 47% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 6% | |
| Calcium | 7.9mg | 2% | |
* 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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