| previous | next |
Title: Chicken hawaiian^
Categories: Hawaii Chicken
Yield: 6 Servings
| 1 | ts | Grated gingerroot |
| 3 | cl | Garlic, minced |
| 2 | Shallots, minced | |
| 1 | c | Chicken stock |
| 3/4 | c | Chopped onion |
| 6 | oz | Unsweetened pineapple juice |
| 14 | oz | Boneless skinless chicken |
| Breasts, cubed | ||
| 1 | c | Fresh cubed pineapple |
| 1/4 | ts | Poultry seasoning |
| 1 | tb | Low sodium soy sauce or |
| Tamari | ||
| 1/4 | c | Tomato puree |
| 3/4 | c | Red bell pepper, sliced |
| 3/4 | c | Green bell pepper, sliced |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 1 | tb | Apple juice concentrate |
Simmer ginger, garlic and shallots in stock in a large saucepan 10 minutes. Add onion and cook 5 more minutes. Add the pineapple juice. Simmer 1 minute. Add chicken, pineapple, poultry seasoning, soy sauce, tomato puree and both peppers. Simmer until chicken is tender, about 15 minutes. Blend cornstarch and water. Stir into pot along with apple juice and cook, stirring, until thickened. Cook another 2 minutes and serve.
Variation: Serve over cooked pasta or brown rice.
Per serving without rice or pasta: Calories: 146 Protein: 18g Carbohydrates: 17g Fat: 0.5g Sodium: 178mg Cholesterol: 30mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95. From: Julie Bertholf Date: 09 Jan 97 Meal-Master Format Recipes (Mailing List) Ä
| previous | next |