Say hello to this simple recipe that will help you make a succulent chicken dish everyone will remember. 196
chicken bouillon cubes
or butter or margarine
green bell peppers
juice from can
soy sauce, light
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.