| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Polynesian |
Poultry |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
No-salt-added chicken broth |
| 1 |
c |
Pineapple juice |
| 3 |
tb |
Sugar |
| 3 |
tb |
Reduced-calorie ketchup |
| 2 |
tb |
White vinegar |
| 1 |
tb |
Low-sodium soy sauce |
|
|
Vegetable cooking spray |
| 1 |
tb |
Margarine |
| 5 |
|
Skinned chicken breast halves, (6-ounce) |
| 1 |
c |
Long-grain white rice, uncooked |
| 3 |
|
Cloves garlic, minced |
| 1 |
c |
Sliced green onions, (1-inch) |
| 1 |
c |
Chopped red bell pepper |
| 8 |
oz |
Unsweetened pineapple tidbits, (1 can) drained |
| 2 |
tb |
Coarsely chopped cashews |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; stir well, and set aside.
Coat a Dutch oven with cooking spray, and add margarine. Place over
medium-high heat until margarine melts. Add chicken, and cook 4 minutes on
each side or until browned.
Remove chicken from pan; set aside.
Add rice and garlic to pan, and saute 3 minutes. Return chicken, meaty side
down, to pan. Add chicken broth mixture, and bring to a boil.
Cover, reduce heat, and simmer for 25 minutes or until most of the liquid
is absorbed.
Stir in the green onions and remaining ingredients; cover and cook an
additional 5 minutes or until the vegetables are tender. Yield: 5 servings
(serving size: 1 chicken breast half and 1 cup rice mixture).
Per serving: 360 Calories; 5g Fat (13% calories from fat); 31g Protein; 49g
Carbohydrate; 65mg Cholesterol; 466mg Sodium
Recipe by: Cooking Light, March 1995, page 110
Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.
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