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Nutrition Information*
per serving
Calories: 807.5
Total Sugars: 21.4g
Carb.: 116.9g
Fiber: 3.5g
Total Fats: 14.9g
Cholesterol: 114.3mg
Protein: 47.1g
Sodium: 1138.2mg
*Data provided by USDA
1/4 cup onions ; chopped
1/3 cup soy sauce
3 cups white rice ; uncooked
3 tablespoons cider vinegar
1 tablespoon vegetable oil
1/2 cup pineapple juice
2 pounds chicken
2 cloves garlic ; minced
1/3 cup brown sugar
1/2 cup orange juice
3 tablespoons tomato ketchup
1 tablespoon cornstarch
Submitted by boz
A fruity chicken dish with rice.
Cal: 807 Fat: 15g Carbs: 117g Protein: 47g Fiber: 3g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
40.4
--
39
13.9
23
38.1
94.2
47.4
Calories: 807.5
Total Sugars: 21.4g
Carb.: 116.9g
Fiber: 3.5g
Total Fats: 14.9g
Cholesterol: 114.3mg
Protein: 47.1g
Sodium: 1138.2mg
*Data provided by USDA
Original recipe serves 5
½ 2x 3x Reset
Ingredients (serves 5)
Directions
Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
Prepare rice according to package directions. Keep warm.
Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon rice onto a serving platter; top with chicken and sauce.
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