Proteins: 1.33 Servings Whole Grains: 2 Servings Calcium: 1 Servings Vitamin C: 2.3 Servings Vegetables: 1.25 Servings Fruits: 0.25 Servings
In small bowl, combine sweet-and-sour sauce, soy sauce, gingerroot, and five-spice powder; mix well. Set aside.
2. Heat oil in wok or large skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until softened. Remove mixture from wok; place on plate.
3. Add bell peppers and onion to same wok; cook and stir 1 minute. Add water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook until throughly heated. Serve over rice. Drink a glass of milk with dinner.
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Serving Size: 1 Serving (699g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 937 | ||
Calories from Fat: 173 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 420mg | 14 % | |
Potassium 1113.7mg | 29 % | |
Total Carbohydrate 167.6g | 49 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 159.1g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 937
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