Post by April B. on Oct 28, 2003 15:02:02 GMT -6
Marilynn
This sound so good and with the nutritional values included, I had to have this.
I hope you don't mind
April B.
8 Chicken/Turkey Recipes / Aloha Chicken on: Oct 27th, 2003, 5:24pm
Post by Marilynn (chief_cook)
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Aloha Chicken - 6 servings
2 1/2 lb Chicken pieces; skinned
2 Chicken Bouillon cubes; Low Sodium type
1/2 c Juice from pineapple;unsweetened
1 ts Light soy sauce;
1 tb Margarine;
2 tb Flour;
1 c Green pepper; diced (1 med. ds Pepper; -pepper)
4 1/2 c Rice; cooked
1 c Radishes; thinly sliced
Chow mein noodles; optional
1 c Pineapple chunks; canned,
Simmer the chicken in water with bouillon cubes.
Remove meat from bones and cut into chunks.
Save 1 cup of chicken broth.
While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown.
(Put rice on to cook.)
Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan.
Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables.
Add cut up chicken and a dash of pepper, and cook until everything is hot.
Serve over rice.
If desired, sprinkle chow mein noodles on top.
Serves 6.
(Portion is 3/4 cup mixture served over 3/4 cup cooked rice.)
Nutrients per serving:
Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.
Exchanges: Bread 2 1/2, Meat 2.
This sound so good and with the nutritional values included, I had to have this.
I hope you don't mind
April B.
8 Chicken/Turkey Recipes / Aloha Chicken on: Oct 27th, 2003, 5:24pm
Post by Marilynn (chief_cook)
****************************************************************
Aloha Chicken - 6 servings
2 1/2 lb Chicken pieces; skinned
2 Chicken Bouillon cubes; Low Sodium type
1/2 c Juice from pineapple;unsweetened
1 ts Light soy sauce;
1 tb Margarine;
2 tb Flour;
1 c Green pepper; diced (1 med. ds Pepper; -pepper)
4 1/2 c Rice; cooked
1 c Radishes; thinly sliced
Chow mein noodles; optional
1 c Pineapple chunks; canned,
Simmer the chicken in water with bouillon cubes.
Remove meat from bones and cut into chunks.
Save 1 cup of chicken broth.
While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown.
(Put rice on to cook.)
Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan.
Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables.
Add cut up chicken and a dash of pepper, and cook until everything is hot.
Serve over rice.
If desired, sprinkle chow mein noodles on top.
Serves 6.
(Portion is 3/4 cup mixture served over 3/4 cup cooked rice.)
Nutrients per serving:
Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.
Exchanges: Bread 2 1/2, Meat 2.