MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Aloha Chicken
  Categories: Diabetic, Poultry, Rice
       Yield: 6 servings
   2 1/2 lb Chicken pieces; skinned
       2    Chicken Bouillon cubes;
            -Borden Low Sodium
       1 tb Margarine;
       1 c  Green pepper; diced (1 med.
       1 c  Radishes; thinly sliced
       1 c  Pineapple chunks; canned,
     1/2 c  Juice from pineapple;
       1 ts Light soy sauce;
       2 tb Flour;
         ds Pepper;
   4 1/2 c  Rice; cooked
            Chow mein noodles; optional
   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 frying pan or wok and saute the
   radishes, green peppers, and pineapple until crisp tender, but not
   brown. (Put rice on to cook.) 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 320, fat 7g, cholesterol 58mg,
   carbohydrate 39g, sodium 314mg.
   Exchanges:  Bread 2 1/2, Meat 2.
   Source:  “There IS Life after Lettuce” by Pepper Durcholz, Alberta
   Gentry, Carolyn Williams, M.S.
   Formatted for Meal-Master by Joyce Burton.