Polynesian chicken
4 servings
Ingredients
| Quantity | 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 |
Directions
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.)