Polynesian chicken

Yield: 4 servings

Measure Ingredient
1 pounds Boned, Skinned Chicken
Breasts Cut Into 1 Inch
Pieces
½ teaspoon Garlic Powder
1 large Can Pineapple Chunks,
Undrained
1 cup Diagonally Sliced 1/4 in.
Thick Carrots
8 ounces Can Sliced Water
Chestnuts Drained
½ pounds Snow Peas Diagonally
Halved
1 tablespoon Cornstarch
2 tablespoons Low Sodium Soy Sauce
1 tablespoon Brown Sugar
1 tablespoon Cider Vinegar
2 cups Hot, Cooked Long Grain Rice

Sprinkle Chicken With Garlic Powder; Place in 2½ 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 ½ C. Rice.

(Fat 7½, Chol. 143.)

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