Polynesian Chickenmicrowave, poultry 1 lb boned, skinned chicken 1 breasts cut into 1 inch 1 pieces 1/2 teaspoon garlic powder 1 large can pineapple chunks, 1 undrained 1 cup diagonally sliced 1/4 in. 1 thick carrots 8 oz can sliced water 1 chestnuts drained 1/2 lb snow peas diagonally 1 halved 1 tablespoon cornstarch 2 tablespoon low sodium soy sauce 1 tablespoon brown sugar 1 tablespoon cider vinegar 2 cup 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.) |
