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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop. | 2. Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat. | 3. Add the remaining ingredients to the pan, and continue cooking until the chicken is cooked through (this should take 10 - 15 minutes). Mix the cornstarch with the water until the sauce starts to thicken. Bring back to the boil and serve immediately. | 4. Serve with rice or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken breast	3			2340.5394	0.0	283.7224	125.87200000000001
onion	2			88.0	20.548000000000002	2.42	0.22
garlic clove	4			-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
orange bell pepper	1			-	-	-	-
chili pepper	1			-	-	-	-
dark soy sauce	2	tablespoons		-	-	-	-
white wine vinegar	1	tablespoon		-	-	-	-
sherry wine	2	tablespoons		-	-	-	-
chili sauce	3	tablespoons		47.0925	10.13	1.2797	0.1536
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
salt	1/2	teaspoon		-	-	-	-
stock cube	1	vegetable		-	-	-	-
pineapple chunk	220		tinned	69496.2519	17939.7301	323.2384	80.8096
tabasco sauce	1	dash		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0

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