RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5266
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| Recipe Name: |
Chinese Chicken - Debra - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Pounds chicken breast, boneless, skinless cut in cubes
0.67 Cup mushrooms sliced
1 Each corn, baby cut up
1 Tablespoon oil, olive
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Directions:
Heat oil in skillet. Use enough to coat bottom and for cooking chicken. Coat the chicken with flour and 1 tsp corn starch mixture and cook in oil - turn over each piece and cook until 80% done. Remove and place in pyrex
Wipe out skillet and reheat with oil and minced garlic (fresh in fridge)
Sauté onion, mushrooms and red pepper in the oil. Add baby corn, pineapple chunks with juice, vinegar, brown sugar and ketchup. Bring mixture to a boil. Stir in cornstarch mixture and continue cooking until thick.
Pour mixture over chicken. Leave out to cool. Once cool, cover and place in fridge overnight. |
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| Nutrition per Serving: |
| Calories: |
446 |
Total Carbs: |
54.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
3.5 |
Protein: |
44.89 |
| Fiber: |
1.49 |
Sodium: |
206.63 |
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