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Ingredients
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2 tablespoons vegetable oil
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1 pound skinless, boneless chicken breasts, cut into cubes
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1 ¼ cups sliced fresh mushrooms
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1 onion, chopped
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1 green bell pepper, sliced thin
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1 yellow bell pepper, sliced thin
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1 red bell pepper, sliced thin
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1 cup teriyaki sauce
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1 (8 ounce) can pineapple chunks, undrained
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1 teaspoon garlic powder
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1 teaspoon red pepper flakes
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¼ cup all-purpose flour
Directions
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Heat oil in a wok or large skillet over medium-high heat. Add chicken; cook until no longer pink in centers and juices run clear, 7 to 10 minutes.
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Add mushrooms, onion, bell peppers, teriyaki sauce, pineapple chunks and juice, garlic powder, and pepper flakes. Reduce heat to medium; bring to a simmer. Stir in flour; simmer until thickened, about 15 minutes.
Nutrition Facts (per serving)
187 | Calories |
6g | Fat |
18g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 187 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 6% |
Cholesterol 35mg | 12% |
Sodium 1413mg | 61% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 2g | 5% |
Total Sugars 11g | |
Protein 16g | 33% |
Vitamin C 62mg | 69% |
Calcium 28mg | 2% |
Iron 2mg | 9% |
Potassium 384mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.