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Chicken Hawaii

2-1/2 Pound Chicken pieces; skinned
2 Chicken bouillon cubes (low sodium)
1/2 Cup juice from pineapple unsweetened
1 Teaspoon light soy sauce
1 Tablespoon margarine
2 Tablespoon flour
1 Cup green pepper; diced (1 medium sized pepper)
Dash black ground pepper
4-1/2 Cup rice cooked
1 Cup radishes thinly sliced
Chow mien noodles optional
1 Cup  unsweetened pineapple chunks (canned)

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, melt margarine in frying pan or wok and sauté the radishes, green peppers, and pineapple until crisp tender, but not brown
Put rice on to cook
Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. 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 mien noodles on top

Portion is 3/4 cup mixture served over 3/4 cup cooked rice

Food exchanges Bread 2 1/2, Meat 2
Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg

Courtesy "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williams, M.S.

Serves 6