** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
In 60 minutes, you can serve a meal that will transport everyone at your dining table to the islands, if only vicariously! This simple-to-prepare, sweet-and-salty tropical chicken delight will get raves and "Mahalos!" from your guests!
1. Place chicken in cooking pot and add enough water to just cover.
2. Bring to a boil; add bouillon cubes and simmer chicken, covered, until tender, about 30 to 35 minutes.
3. Remove meat from bones and cut into chunks.
4. Reserve 1 cup chicken broth Combine 1 cup reserved chicken broth with the reserved 1/2 cup pineapple juice and soy sauce; set aside.
5. In small bowl, mix cornstarch with 1/4 cup cold water; set aside.
6. Heat oil in large skillet over medium-high heat and saute the green peppers and radishes until crisp tender, about 2 to 3 minutes.
7. Add pineapple and chicken.
8. Pour chicken broth mixture over chicken/vegetable mixture; heat to boiling and stir in the cornstarch mixture.
9. Cook, stirring constantly, until mixture has thickened and is heated thoroughly.
10. Season with pepper as desired.
11. Serve over hot cooked rice and sprinkle chow mein noodles on top, if desired.
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Dietary Notes:
This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Pineapple, Gluten, Bell Pepper, MSG, Poultry, Rice, Corn, Olive Oil allergies.
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