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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place beans in a saucepan and cover with water; bring to a boil. | 2. Cook, uncovered for 3 minutes; drain and set aside. | 3. Pound chicken to 1/4 inch thickness; cut into 1/2 inch strips. | 4. In a large skillet, stirfry chicken in oil for 2 to 4 minutes or until no longer pink. | 5. Remove with a slotted spoon. | 6. In a small bowl, combine constarch and soy sauce until smooth. | 7. Drain the pineapple, reserving juice; set pinapple aside. | 8. Stir the juice into the soy sauce mixture; set aside. | 9. In the skillet, stirfry red pepper and onion for 5 minutes. | 10. Add the chicken, beans, pineapple, salt and ginger. | 11. Gradually stir in the soy sauce mixture. | 12. Bring to a boil; cook and stir for 2 minutes or until thickened. | 13. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1/2	lb	cut	70.3069	15.8077	4.1504	0.499
wax bean	1/2	lb	cut	201.7338	0.0	44.8801	1.1333
chicken breast half	3	boneless	skinless boneless	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cornstarch	1 1/2	1/2		60.96	14.6032	0.0416	0.008
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
pineapple chunk	1	can		315.8921	81.5442	1.4693	0.3673
red pepper	1		julienned sweet	-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
salt	1/4	teaspoon		-	-	-	-
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.