A Rivaling Rendition
A Rivaling Rendition requires roughly 45 minutes from start to finish. For $2.53 per serving, you get a main course that serves 3. One portion of this dish contains approximately 26g of protein, 25g of fat, and a total of 525 calories. If you have crushed red pepper, chicken breast, pb cups, and a few other ingredients on hand, you can make it. 108 people have tried and liked this recipe. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Amys Healthy Baking. Overall, this recipe earns a good spoonacular score of 69%. Try for similar recipes.
Servings: 3
Ingredients:
½ tsp brown sugar
1 large chicken breast (or 2 chicken tenderloins)
2 tsp cornstarch
1/8 tsp crushed red pepper
1/8 tsp garlic powder
¼ tsp ground ginger
half of an onion, chopped
2 (4 oz) individual serving pineapple cups
1 medium red bell pepper, chopped
2 tbsp soy sauce
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
Cut the chicken into bite-sized pieces, and sprinkle with the ginger, garlic, and crushed red pepper. Sauté in a large pan coated with nonstick cooking spray over medium-low heat until the chicken is cooked through and turns golden, about 5-6 min. Remove the chicken from the pan.Add the chopped bell pepper and onion to the pan, and cook for about 4-6 min, or until heated through but still slightly crunchy. Drain the pineapple, reserving the juice, and add to the pan. Cook another 2 min or until heated through. Remove the vegetable mixture from the pan.In a small bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, and corn starch. Reduce the heat to low, and add the sauce to the pan. Cook, stirring frequently, until the sauce begins to thicken. Add the chicken back to the pan, still stirring. Add the vegetable mixture to the pan, and stir until everything is coated with the sauce. Serve hot.
Step by step:
1. Cut the chicken into bite-sized pieces, and sprinkle with the ginger, garlic, and crushed red pepper. Sauté in a large pan coated with nonstick cooking spray over medium-low heat until the chicken is cooked through and turns golden, about 5-6 min.
2. Remove the chicken from the pan.
3. Add the chopped bell pepper and onion to the pan, and cook for about 4-6 min, or until heated through but still slightly crunchy.
4. Drain the pineapple, reserving the juice, and add to the pan. Cook another 2 min or until heated through.
5. Remove the vegetable mixture from the pan.In a small bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, and corn starch. Reduce the heat to low, and add the sauce to the pan. Cook, stirring frequently, until the sauce begins to thicken.
6. Add the chicken back to the pan, still stirring.
7. Add the vegetable mixture to the pan, and stir until everything is coated with the sauce.
8. Serve hot.
Nutrition Information:
covered percent of daily need
