Search
by Ingredient

Bird of Paradise

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by fishinfool

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

20 578
OUNCES ML/G PINEAPPLE
in syrup
3 1.4
POUNDS KG CHICKEN BREASTS
or one whole chicken cut into pieces
2 3E+1
TABLESPOONS ML BUTTER
¼ 59
CUP ML SHERRY
dry *
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
2 2
CLOVES CLOVES GARLIC
peeled and minced
2 3E+1
½ 2.5
TEASPOON ML SALT
1 1
EACH EACH SWEET RED BELL PEPPERS
eeded,chunked
1 ½ 355
CUPS ML CELERY
sliced
½ 118
1 1
MEDIUM MEDIUM PAPAYAS
optional
1 15
TABLESPOON ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 618g (21.8 oz)
Amount per Serving
Calories 724 23% 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?
Trans-fat Free, Good source of fiber
 

Email this recipe