| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Polynesian | Poultry, Microwave | 4 | Servings |
INGREDIENTS
| 1 | lb | Boned, Skinned Chicken |
| Breasts Cut Into 1 Inch | ||
| Pieces | ||
| 1/2 | ts | Garlic Powder |
| 1 | lg | Can Pineapple Chunks, |
| Undrained | ||
| 1 | c | Diagonally Sliced 1/4 in. |
| Thick Carrots | ||
| 8 | oz | Can Sliced Water |
| Chestnuts Drained | ||
| 1/2 | lb | Snow Peas Diagonally |
| Halved | ||
| 1 | tb | Cornstarch |
| 2 | tb | Low Sodium Soy Sauce |
| 1 | tb | Brown Sugar |
| 1 | tb | Cider Vinegar |
| 2 | c | Hot, Cooked Long Grain Rice |
INSTRUCTIONS
Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5 Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts in The Casserole. Cover & Microwave At High 2 To 3 Min. Add Pineapple & Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add Chicken & Sauce To Casserole; Toss Gently To Coat. Microwave, Uncovered At High 1 Min. OR Until Thoroughly Heated. Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C. Rice. (Fat 7.5, Chol. 143.)
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