| Aloha Chicken
2-1/2 Pounds of Chicken pieces, skinned
2 Chicken Bouillon cubes
1/2 cup of juice from pineapple, unsweetened
1 teaspoon of light soy sauce
1 tablespoon of margarine
2 tablespoons of flour
1 cup of green pepper, diced
Dash Pepper
4-1/2 cups of rice, cooked
1 cup of radishes; thinly sliced
Chow mien noodles, optional
1 cup of pineapple chunks, canned, unsweetened |
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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 sauté 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 mien 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. Servings: 6 |
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