Aloha Chicken

2 1/2 pounds chicken pieces, skinned 2 low sodium chicken bouillon cubes
1 tsp light soy sauce 2 tbsp cornstarch
1/4 c water 1 tbsp olive oil
1 c chopped green pepper 1 c thinly sliced radishes
1 8oz can pineapple chunks in juice, reserve 1/2 c juice freshly ground pepper to taste
hot cooked rice chow mein noodles (optional)

Place chicken in cooking pot and add enough water to just cover.  Bring to a boil.  Add bouillon cubes and simmer chicken, covered, until tender, about 30-35 minutes.  Remove meat from bones and cut into chunks.  Reserve 1 c chicken broth.  Combine 1 c reserved chicken broth with reserved 1/2 c of pineapple juice and soy sauce.  Set aside.  In a small bowl, mix cornstarch with 1/4 c cold water.  Set aside.  Heat oil in a large skillet over medium-high heat and saute the green peppers and radishes until crisp yet tender--about 2-3 minutes.  Add pineapple and chicken.  Pour chicken broth mixture over chicken/vegetable mixture.  Heat to boiling and stir in the cornstarch mixture.  Cook, stirring constantly, until mixture has thickened and is heated thoroughly.  Season with pepper as desired.  Serve over hot cooked rice and sprinkle chow mein noodles on top if desired.

Makes 6 servings.  Per serving (3/4 c mixture, 3/4 c cooked rice):  320 Calories, 7g fat, 58 mg cholesterol, 39 g carbohydrates, 314 mg sodium.  Food exchanges:  Bread 2 1/2, Meat 2

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Last modified: June 28, 2007