Title: Polynesian Chicken
Categories: Poultry
Yield: 4 Servings
| 1 | lb | Boned, Skinned Chicken |
| | | Breasts Cut Into 1 Inch |
| | | Pieces |
| 1/2 | ts | Garlic Powder |
| 1 | lg | Can Pineapple Chunks, |
| | | Undrained |
| 1 | c | Diagonally Sliced 1/4 in. |
| | | Thick Carrots |
| 8 | oz | Can 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 |
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 & 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 1/2 C.
Rice.
(Fat 7.5, Chol. 143.)