Busters Recipes

Aloha Chicken - diabetic

Servings: 6 (3/4 cup over 3/4 cup rice)

2-1/2 lb chicken pieces, skinned
2 chicken bouillon cubes
1 tbsp margarine
1 cup green pepper; diced
1 cup radishes; thinly sliced
1 cup pineapple chunks, unsweetened, canned
1/2 cup pineapple juice
1 tsp light soy sauce
2 tbsp flour
Pepper to taste
4-1/2 cups cooked rice

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 skillet. Saute the radishes,
green peppers, and pineapple until crisp tender, but not brown.
Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy
sauce. Add to pan.
Mix flour with 1 tbsp cold water and stir to remove lumps. Add to
vegetables. Add cut up chicken and a dash of pepper; cook until everything
is hot. Serve over rice.

Nutritional Information Per Serving:
Calories 320; Fat 7 g; Cholesterol 58 mg;
Carbohydrate 39 g; Sodium 314 mg
Exchanges: 2-1/2 Bread; 2 Meat