| 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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