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Polynesian chicken

Yield: 4 servings

Ingredients:

• 1 lb Boned Skinned Chicken Chestnuts Drained Breasts Cut Into 1 Inch 1/2 lb Snow Peas Diagonally Pieces Halved
• 1/2 ts Garlic Powder 1 tb Cornstarch
• 1 lg Can Pineapple Chunks
• 2 tb Low Sodium Soy Sauce Undrained 1 tb Brown Sugar
• 1 c Diagonally Sliced 1/4 in. 1 tb Cider Vinegar Thick Carrots 2 c Hot Cooked Long Grain Rice
• 8 oz Can Sliced Water

Instructions:

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.)

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