Pineapple Chicken Lo Mein
"I have listed spaghetti although Asian noodles or noodles of choice may be used"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (452.3 g)
- Calories 770.2
- Total Fat - 61.1 g
- Saturated Fat - 22.2 g
- Cholesterol - 119.1 mg
- Sodium - 103.9 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 5.9 g
- Sugars - 8 g
- Protein - 17.1 g
- Calcium - 66.9 mg
- Iron - 1.6 mg
- Vitamin C - 23 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Drain pineapple (reserving 1/3 cup juice discarding remaining juice or save for another use) set pineapple aside).
Step 2
In a large skillet or wok cook the chicken in 2 tablespoons oil until cooked through (about 5 minutes). Add in chili flakes, garlic and ginger the last 3 minutes of cooking time. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
Step 3
In a small bowl combine the cornstarch with soy sauce, reserved pineapple juice and remaining 1 tablespoon of oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and black pepper to taste.
Tips
No special items needed.
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