Cook enough rice to yield 4 1/2 cups of cooked rice.
Meanwhile 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, add oil in frying pan or wok and 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 Tb. cold water and stir to remove lumps. Add to
vegetables. Add cut up chicken and a dash of pepper, and cook until
everything is hot. Serve over rice. If desired, sprinkle chow mein
noodles on top.
Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.)
Nutrients per serving: Calories 32, fat 7g, cholesterol 58mg,
carbohydrate 39g, sodium 314mg.
Exchanges: Bread 2 1/2, Meat 2.
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