Pineapple Flavored Oriental Chicken
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Chow mein vegetables||16 Ounce, drained (1 Can)|
|Water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Soy sauce||1 Teaspoon|
|Quartered frying chicken||3 Pound|
|Pineapple sauce||2 Tablespoon|
|Unsweetened pineapple juice||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Sherry/Additional pineapple juice||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
1. Place butter and green pepper in 12 x 7-inch glass baking dish.
2. Microwave about 3 minutes on HIGH, or until green pepper is partly cooked. Stir in remaining chicken ingredients, except chicken; spread in bottom of dish. Place chicken, skin-side-down and thick edges toward outside, over rice. Brush with 1/2 of Pineapple Sauce; cover.
3. Microwave 15 minutes on HIGH. Turn chicken pieces over; brush with remaining sauce and continue cooking 13 to 15 minutes on HIGH, or until meat cut near bone is no longer pink (about 180°F). Let stand, covered, 5 minutes before serving.
Pineapple Sauce: Combine pineapple juice and cornstarch in 4-cup glass measure until smooth. Stir in remaining sauce ingredients. Microwave 2 to 3 minutes on HIGH, or until thickened (about 200°F). Stir well.