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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook chicken nuggets for only half of required baking time and set aside. | 2. Saute onion and green pepper in vegetable oil until crips tender. | 3. Add pineapple chunks, reserving juice. | 4. Heat on low. | 5. Add cornstarch to reserved pineapple juice and stir until dissolved. | 6. Add chicken broth, pancake syrup, vinegar, garlic powder, and soy sauce to vegetable mixture. | 7. Bring to a boil and add cornstarch mixture. | 8. Continue to boil until mixture begins to thicken@ 2-3 minutes. | 9. Reduce heat. | 10. Add chicken and stir to coat them in sauce. | 11. Cook until heated through@ 5-10 minutes. | 12. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken nugget	1	box	breaded	-	-	-	-
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
onion	1		cut	64.0	14.944	1.76	0.16
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
pancake syrup yes	1/2	cup		-	-	-	-
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
soy sauce	2 -3	tablespoons		0.0	0.0	0.0	0.0
pineapple chunk	1	can		315.8921	81.5442	1.4693	0.3673
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997

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