Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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