Directions:
- Cut each chicken breast in half, cut across width of each half into 1/8-inch thick slices.
- In a bowl, stir chicken and next 3 ingredients.
- In skillet over medium-high heat, in hot oil, cook vegetables until tender-crisp; remove.
- In drippings over high heat, cook chicken mixture until tender, stirring frequently.
- Return vegetables to the skillet, add pineapple with syrup, vinegar, and salt.
- In a cup, stir water and cornstarch, add to skillet; cook until sauce is thickened and smooth, stirring.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.74 Kcal (1108 kJ) | ||
| Calories from fat | 102.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 18% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 628.18mg | 26% | |
| Potassium | 392.86mg | 8% | |
| Total Carbs | 30.74g | 10% | |
| Sugars | 21.83g | 87% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 0.3mg | 2% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 87.36 Kcal (366 kJ) | ||
| Calories from fat | 33.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 18% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 207.29mg | 26% | |
| Potassium | 129.64mg | 8% | |
| Total Carbs | 10.14g | 10% | |
| Sugars | 7.2g | 87% | |
| Dietary Fiber | 1.22g | 15% | |
| Protein | 1g | 6% | |
| Vitamin C | 5.5mg | 28% | |
| Iron | 0.1mg | 2% | |
| Calcium | 18.9mg | 6% | |
* 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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