Lemon pineapple chicken~ peking style
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | 8 oz boned, skinless chicken breasts |
| 2 | tablespoons | Chicken bouillon |
| 1 | tablespoon | Soy sauce |
| 1 | Garlic clove, crushed | |
| ¾ | teaspoon | Salt |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Plus |
| 1 | tablespoon | Cider or rice vinegar |
| 1 | cup | Canned pineapple chunks, no sugar added |
| ½ | cup | Grated carrot |
| 1 | medium | Green pepper, cut into |
| 1 1/2\" squares | ||
| 1 | teaspoon | Grated lemon rind |
| 1 | cup | Shredded lettuce |
Directions
Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated. Broil on rack 4 inches from heat, turning once until done on both sides. While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a boil. Lower heat and simmer until thickened. When chicken is broiled, place on two individual serving plates. Pour Lemon-pineapple sauce over chicken. Serve immediately with a border of shredded lettuce. From Weight Watchers International Cookbook. From: Terri St.Louis Date: 09-26-93