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

Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated
With Cooking Spray. Cover With Plastic Wrap, Vented. e 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.)