Polynesian Chicken and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 1/2 cups no-salt-added chicken broth |
1 cup pineapple juice |
3 tablespoons sugar |
3 tablespoons reduced-calorie ketchup |
2 tablespoons white vinegar |
1 tablespoon low-sodium soy sauce |
vegetable cooking spray |
1 tablespoon margarine |
5 (6-ounce) chicken breast halves, skinned |
1 cup long-grain white rice, uncooked |
3 garlic cloves, minced |
1 cup (1-inch) sliced green onions |
1 cup chopped red bell pepper |
1 (8-ounce) can unsweetened pineapple tidbits, drained |
2 tablespoons coarsely chopped cashews |
Directions:
1. Combine first 6 ingredients in a bowl; stir well, and set aside.
2. Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; set aside.
3. Add rice and garlic to pan, and sauté 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed. Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender.
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