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Bird of Paradise

 

21

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

20 ounces pineapple
in syrup
3 pounds chicken breasts
or one whole chicken cut into pieces
2 tablespoons butter
¼ cup sherry
dry
*
3 tablespoons soy sauce, tamari
2 cloves garlic
peeled and minced
2 tablespoons crystallized ginger (candied)
*
½ teaspoon salt
1 each sweet red bell peppers
eeded,chunked
1 ½ cups celery
sliced
½ cup scallions, spring or green onions
sliced
1 medium papayas
optional
1 tablespoon cornstarch

Directions

Drain pineapple, reserving syrup.

Brown chicken in butter; Drain.

Combine syrup with sherry, soy sauce, garlic and ginger.

Pour over chicken.

Cover, simmer 30 minutes, turning chicken once.

Remove chicken.

Add pineapple, bell pepper, celery, green onion and papaya to pan.

Dissolve cornstarch in ½ cup water.

Stir into pan. Bring to boil. When thickened, spoon over chicken.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 618g (21.8 oz)
Amount per Serving
Calories 72423% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 304mg 101%
Sodium 1301mg 54%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 18%
Sugars g
Protein 217g
Vitamin A 47% Vitamin C 207%
Calcium 12% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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