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Aloha Chicken


Say hello to this simple recipe that will help you make a succulent chicken dish everyone will remember.













Trans-fat Free


2 ½ pounds chicken pieces
2 each chicken bouillon cubes
1 tablespoon olive oil
or butter or margarine
1 cup green bell peppers
1 cup radishes
thinly sliced
1 cup pineapple chunks
½ cups pineapple juice
juice from can
1 teaspoon soy sauce, light
2 tablespoons all-purpose flour
1 dash black pepper
4 ½ cups rice, cooked
1 x chow mein noodles


Cook enough rice to yield 4½ cups of cooked rice.

Meanwhile simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, add oil in frying pan or wok and sauté the radishes, green peppers, and pineapple until crisp tender, but not brown.

Mix 1 cup saved chicken broth with ½ cup pineapple juice and 1 teaspoon soy sauce. Add to pan.

Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top.

Serves 6. (Portion is ¾ cup mixture served over ¾ cup cooked rice.)

Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.

Exchanges: Bread 4½, Meat 2.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 65039% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 191mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 111g
Vitamin A 8% Vitamin C 51%
Calcium 5% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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