Directions:
- Preheat oven to 350. Heat rice with butter in saucepan. Pour chicken stock over heated rice and bring to boil. Remove from heat and put in casserole dish and cover. Place in preheated oven for 30 minutes or until all liquid is absorbed.
- For chicken, combine cornstarch, salt, and brown sugar in large sauce pan. Add vinegar and pineapple or orange juice. Cook over medium-high heat , stirring occasionally, until thickened.
- Add chicken, pineapple chunks, and onion. Heat through.
- Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.13 Kcal (2500 kJ) | ||
| Calories from fat | 218.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.23g | 37% | |
|---|---|---|---|
| Cholesterol | 54.22mg | 18% | |
| Sodium | 1121.95mg | 47% | |
| Potassium | 549.62mg | 12% | |
| Total Carbs | 75.24g | 25% | |
| Sugars | 33.28g | 133% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 21.83g | 44% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 2.6mg | 14% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 148.75 Kcal (623 kJ) | ||
| Calories from fat | 54.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 37% | |
|---|---|---|---|
| Cholesterol | 13.51mg | 18% | |
| Sodium | 279.48mg | 47% | |
| Potassium | 136.91mg | 12% | |
| Total Carbs | 18.74g | 25% | |
| Sugars | 8.29g | 133% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 5.44g | 44% | |
| Vitamin C | 2mg | 14% | |
| Iron | 0.6mg | 14% | |
| Calcium | 15mg | 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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