Aloha Chicken Recipe
2 1/2 lb chicken pieces, skinned
2 chicken bouillon cubes, borden low sodium
1 tbsp margarine
1 cup green pepper, diced (1 med. pepper)
1 cup radishes, thinly sliced
1 cup pineapple chunks, canned, unsweetened
1/2 cup juice from pineapple
1 tsp light soy sauce
2 tbsp flour
1 dash pepper
4 1/2 cup rice, cooked
1 chow mein noodles, optional
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 saute 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 mein
noodles on top. Serves 6. (Portion is 3/4 cup mixture served over
3/4 cup cooked rice.)
Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg,
carbohydrate 39g, sodium 314mg.
Exchanges: Bread 2 1/2, Meat 2.
Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry, Carolyn Williams, M.S.
Formatted for Meal-Master by Joyce Burton.
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* Make reduced carbohydrate breadcrumbs for deep fried foods.
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Most recipes that require sugar can be adapted to make use of a sugar substitute like splenda. It is not exactly the same so you will need to do a bit of trial and error and it may not work for everything, but it does a decent job for the most part.
Foods rich in lycopene
(includes guava, red bell peppers & tomato puree)
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Aloha Chicken Recipe Category
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