Recipes ofanjee barber

Registered Dietitian Nutritionist · 1052776

Let food be thy medicine


Crock-Pot Pineapple Chicken

Friday, January 31, 2020
or1.5 lbs chicken tenders
or1 cup low-sodium chicken broth
or1/4 cup low sodium soy sauce
or4 teaspoons cornstarch
or2 tsps sesame oil
or3 cloves of garlic, raw (9 g), minced
or1 tbsp minced fresh ginger
or½ teaspoon crushed red pepper
or2 cups cubed fresh pineapple
or1 large red bell pepper, cut into 1-inch pieces
or1 medium onion, cut into 1-inch pieces
orSliced scallions for garnish
Directions Step 1 Coat a 5- or 6-quart slow cooker with cooking spray. Place chicken in one layer in the bottom of the cooker. Whisk broth, soy sauce and cornstarch in a measuring cup until smooth. Add sesame oil, garlic, ginger and crushed red pepper; stir to combine. Pour the mixture over the chicken, then scatter pineapple, bell pepper and onion over the top. Cover and cook on Low for 4 1/2 hours or on High for 2 hours. Step 2 Remove the chicken and vegetables to a bowl. Transfer the liquid to a medium saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to about 1 cup, about 10 minutes. Coarsely shred the chicken; place the chicken mixture in a serving bowl. Add the sauce and stir to combine. Garnish with scallions, if desired.
Nutritional information
Per 100 gPer serving (440 g)% DRI
Energy81 kcal357 kcal18 %
Fat2 g8 g12 %
Fatty acids, total saturated0 g1 g7 %
Cholesterol30 mg133 mg44 %
Sodium200 mg879 mg37 %
Carbohydrate6 g27 g9 %
Sugars3 g13 gremove
Fiber1 g3 g13 %
Protein10 g44 gremove