Directions:
- In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
- Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484 Kcal (2026 kJ) | ||
| Calories from fat | 225 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25g | 38% | |
|---|---|---|---|
| Cholesterol | 36mg | 12% | |
| Sodium | 737.25mg | 31% | |
| Potassium | 396.78mg | 8% | |
| Total Carbs | 49.82g | 17% | |
| Sugars | 11.42g | 46% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 15.24g | 30% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 1.1mg | 6% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 191.21 Kcal (801 kJ) | ||
| Calories from fat | 88.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 38% | |
|---|---|---|---|
| Cholesterol | 14.22mg | 12% | |
| Sodium | 291.27mg | 31% | |
| Potassium | 156.76mg | 8% | |
| Total Carbs | 19.68g | 17% | |
| Sugars | 4.51g | 46% | |
| Dietary Fiber | 1.39g | 14% | |
| Protein | 6.02g | 30% | |
| Vitamin C | 10.9mg | 46% | |
| Iron | 0.4mg | 6% | |
| Calcium | 15.2mg | 4% | |
* 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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