Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1126
Calories
54g
Protein
20g
Fat
178g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peach | 1 medium (150g) | 59 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 pounds boneless chicken breasts, cut in 1-1/2-inch pieces
- salt
- ground black pepper
- 2 tablespoons cornstarch, divided
- 2 tablespoons vegetable oil
- 1/2 cup coarsely chopped onion
- 1 16-ounce can sliced peaches in juice (reserve juice)
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 medium green pepper, cut into 1-inch strips
- 1 medium tomato, coarsely chopped
- 3 cups hot cooked rice
- 1/4 cup slivered almonds, toasted
- =
Directions
1
Sprinkle chicken with salt, pepper and 1 tablespoon cornstarch. Cook chicken and onion in oil in large skillet until chicken is lightly browned.
2
Blend reserved juice, soy sauce, vinegar and remaining 1 tablespoon cornstarch; add to chicken. Cook, stirring, until clear and thickened. Add peaches, green pepper and tomato. Simmer 5 minutes, or until green pepper is tender-crisp. Serve over beds of fluffy rice. Sprinkle with almonds.
Recipe sourced from
fandom