Quick Moo Goo Gai Pan
Glazed Pineapple
Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp vegetable oil
- 1 (20-oz) pkg frozen vegetable stir fry mix
- 1½ cups less sodium chicken broth
- 3 Tbsp less sodium soy sauce
- 2 Tbsp cornstarch
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large, deep skillet over medium-high heat until done. Remove from skillet, and set aside.
- Add stir-fry mix to same skillet; cook, stirring often, 4 minutes.
- Whisk together broth, soy sauce, and cornstarch. Add to skillet along with chicken; cook, stirring occasionally, until sauce thickens and vegetables are tender.
Side Dish Ingredients
- 1 (1.25-lb) container cored pineapple
- 2 Tbsp brown sugar
- 2 Tbsp lime juice
- 1 Tbsp honey
Side Dish Instructions
- Preheat oven to 450°F. Cut pineapple crosswise into ½-inch-thick slices.
- Stir together sugar, lime juice, and honey in a bowl. Add pineapple; toss. Spread in a single layer on a foil-lined rimmed baking sheet.
- Bake 10 minutes or until pineapple begins to brown.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
228
|
77
|
305
|
| Fat (g) | 8 | 0 | 8 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 11 | 20 | 31 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 617 | 2 | 619 |
| T. Sugs (g) | 4 | 17 | 21 |
| A. Sugs (g) | 0 | 7 | 7 |
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