Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Bird of Paradise

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

50 min
Trans-fat Free, Good source of fiber

Ingredients

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

Ingredients

Amount Measure Ingredient Features
578 ml/g pineapple
in syrup
Camera
1.4 kg chicken breasts
or one whole chicken cut into pieces
Camera
3E+1 ml butter
Camera
59 ml sherry
dry
* Camera
45 ml soy sauce, tamari
Camera
2 cloves garlic
peeled and minced
Camera
3E+1 ml crystallized ginger (candied)
* Camera
2.5 ml salt
Camera
1 each sweet red bell peppers
eeded,chunked
Camera
355 ml celery
sliced
Camera
118 ml scallions, spring or green onions
sliced
Camera
1 medium papayas
optional
Camera
15 ml cornstarch
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 618g (21.8 oz)
Amount per Serving
Calories 72423% 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?
 

Email this recipe