Directions:
- In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
- In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 929.25 Kcal (3891 kJ) | ||
| Calories from fat | 302.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.62g | 52% | |
|---|---|---|---|
| Cholesterol | 206.17mg | 69% | |
| Sodium | 1359.16mg | 57% | |
| Potassium | 622.06mg | 13% | |
| Total Carbs | 70.04g | 23% | |
| Sugars | 18.49g | 74% | |
| Dietary Fiber | 8.65g | 35% | |
| Protein | 89.94g | 180% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 4.7mg | 26% | |
| Calcium | 136.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 583.51 Kcal (2443 kJ) | ||
| Calories from fat | 190.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.11g | 52% | |
|---|---|---|---|
| Cholesterol | 129.46mg | 69% | |
| Sodium | 853.47mg | 57% | |
| Potassium | 390.62mg | 13% | |
| Total Carbs | 43.98g | 23% | |
| Sugars | 11.61g | 74% | |
| Dietary Fiber | 5.43g | 35% | |
| Protein | 56.48g | 180% | |
| Vitamin C | 7.1mg | 19% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 3mg | 26% | |
| Calcium | 85.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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