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STEW: Chicken Stew With Pepper And Pineapple

Source of Recipe

General Mills


Recipe Introduction

The yummy gingery-flavored sauce is delicious! To be sure you get every last drop, spoon the stew over hot cooked rice. To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews.

Recipe Link: www.backofthebox.com

List of Ingredients

1 pound boneless skinless chicken breasts, cut 1 1/2" pieces
4 medium carrots, cut 1" pieces
1/2 cup chicken broth
2 tablespoons ginger root, finely chopped (or 1 tspn ground ginger)
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice (8 oz) drained, and juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut 1" pieces


Recipe

Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8 hours (or HIGH heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.

Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on HIGH heat setting about 15 minutes or until slightly thickened. This recipe yields 4 servings.


Nutritional Information Per Serving: 225 calories (30 calories from fat); 4g fat (1 g saturated); 70 mg cholesterol; 690 mg sodium; 24 g carbohydrate (3 g dietary fiber); 27 g protein.