Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Boned, Skinned Chicken Breasts Cut Into 1 Inch Pieces
     1/2   ts           Garlic Powder
   1       large Can    Pineapple Chunks, Undrained
   1       c            Carrots - Diagonally Sliced 1/4 in. Thick 
   8       oz           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

Preparation:

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 and Set Chicken Aside. Drain Pineapple, Reserving Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots and Water Chestnuts in The Casserole. Cover and Microwave At High 2 To 3 Min. Add Pineapple and Snow Peas; Cover and Microwave At High 1 Min. Combine Remaining Pineapple Juice, Cornstarch, Brown Sugar, Soy Sauce and Vinegar in A 2-Cup Glass Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add Chicken and 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.)