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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a non-stick pan or wok. | 2. Cook chicken until no longer pink. Remove chicken, saving the liquid in the pan. | 3. Add the peppers and onions to the liquid in the pan and heat until cooked. I like my peppers and onions crunchy, so I don't overcook. | 4. Once cooked, drain and set aside. | 5. While chicken and peppers are cooking, prepare the sauce. | 6. To make sauce: place vinegar, salt, juices and tomato paste in a pot. | 7. Heat on medium and simmer for 10 minutes. | 8. Combine cornstarch with a small amount of water. | 9. Add cornstarch/water mixture to the sauce, stirring to remove any lumps. | 10. Add splenda and pineapple chunks. | 11. Continue to heat for another couple of minutes to heat pineapple chunks. | 12. Serving ideas: Either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. Present with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
chicken breast half	6	boneless	skinless chopped boneless	-	-	-	-
bell pepper	2		chopped	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
vinegar	1	cup		50.19	2.2227	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
pineapple juice	1/2	cup		66.25	16.0875	0.45	0.15
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
splenda sugar substitute	1/3	cup		-	-	-	-
pineapple chunk	1	cup		210.7	54.39	0.98	0.245

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