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Sweet Chicken And Rice

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  Egg beaters 2
  Chicken breasts 4 , boned and skinned, cut into bite sized pieces
  Flour 1⁄2 Cup (8 tbs)
  Fat free chicken broth 1⁄3 Cup (5.33 tbs)
  Lite salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
For sauce
  Canned pineapple 20 Ounce, undrained (1 Can, Chunks / Slices)
  Sugar/1/2 cup sugar and 6 packets sweet n'low 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Cider vinegar 3⁄4 Cup (12 tbs)
  Reduced sodium soy sauce 1 Tablespoon
  Ginger 1⁄4 Teaspoon
  Chicken bouillon cube 1
  Green pepper 1 Large, cut into bite sized pieces
  Cooked white rice 2 Cup (32 tbs)

Dip chicken pieces into Egg Beaters and then into flour mixed with salt and pepper.
Coat well.
Heat chicken broth in a non-stick skillet and brown chicken pieces.
Preheat oven to 350°F.
Drain pineapple, pouring syrup into a 2-cup measure.
Add water to make 1 1/4 cups.
In a medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube.
Bring to a boil.
Boil and stir 2 minutes.
Pour over chicken pieces that have been placed in a glass casserole dish (9 1/2 x 11) that has been sprayed with a non-fat cooking spray.
Bake, uncovered, 30 minutes.
Add pineapple slices and green pepper.
Bake 30 minutes longer, or until chicken is tender.

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Sweet Chicken And Rice Recipe