Polynesian Chicken

Course : Chicken
Serves: 4
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Ingredients:

1 pound Boned, Skinned Chicken Breasts Cut Into 1 Inch Pieces
1/2 teaspoon Garlic Powder
1 can Pineapple Chunks, Undrained
1 cup carrots - Diagonally Sliced 1/4 in. Thick
8 ounces Sliced Water Chestnuts Drained
1/2 pound Snow Peas Diagonally Halved
1 tablespoons Cornstarch
2 tablespoons Low Sodium Soy Sauce
1 tablespoons Brown Sugar
1 tablespoons Cider Vinegar
2 Cup Hot, Cooked Long Grain Rice
 

Preparation / Directions:

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.)


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