• March 19, 2013
  • Katlin Owens

Quick Chicken Stir Fry

Electric Frying Pan

4 oz boneless, skinless chicken breast, in small cubes
1 tb stir fry sauce
1 tb vegetable oil
1 8-oz can pineapple chunks, not drained
1 medium red bell pepper, cut into julienne strips
1/4 c Minute Rice
1/2 c water

In bowl, pour stir-fry sauce over chicken and make sure meat is well coated. In a cold pan, place oil and over medium setting. Add chicken and stir-fry until done (white throughout). Add peppers, pineapple, and juice and continue cooking until pepper is tender. Stir regularly to avoid burning the pineapple. Add rice. Add rice and water. Continue cooking until rice is done.

Nutritional Information (1 Serving):
Calories: 584
Carbohydrates: 83 gm
Fat: 16 gm (sat fat: 1 gm)
Cholesterol: 66 mg
Protein: 30 gm
Sodium: 315 mg
Fiber: 5 gm

Source: Quick Chicken Stir Fry c/o Roadcookin'

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