Side Pannel
Lemon Pineapple Chicken, Peking Style
Lemon Pineapple Chicken, Peking Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 2 8 oz boned, skinless
- -chicken breasts
- 2 tb Chicken bouillon
- 1 tb Soy sauce
- 1 Garlic clove, crushed
- 3/4 ts Salt
- 2 ts Cornstarch
- 2 tb Lemon juice
- 1/4 c Plus
- 1 tb Cider or rice vinegar
- 1 c Canned pineapple chunks,
- -no sugar added
- 1/2 c Grated carrot
- 1 md Green pepper, cut into
- 1 1/2" squares
- 1 ts Grated lemon rind
- 1 c Shredded lettuce
Directions
Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce,
garlic and salt in a shallow dish. Place chicken in marinade and spread
with fingers. Let stand 15 minutes, turning occasionally so that entire
surface of chicken gets coated. Broil on rack 4 inches from heat, turning
once until done on both sides. While chicken is broiling, prepare the
sauce: Stir cornstarch into lemon juice; combine with water and vinegar in
a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a
boil. Lower heat and simmer until thickened. When chicken is broiled, place
on two individual serving plates. Pour Lemon-pineapple sauce over chicken.
Serve immediately with a border of shredded lettuce. From Weight Watchers
International Cookbook. From: Terri St.Louis
garlic and salt in a shallow dish. Place chicken in marinade and spread
with fingers. Let stand 15 minutes, turning occasionally so that entire
surface of chicken gets coated. Broil on rack 4 inches from heat, turning
once until done on both sides. While chicken is broiling, prepare the
sauce: Stir cornstarch into lemon juice; combine with water and vinegar in
a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a
boil. Lower heat and simmer until thickened. When chicken is broiled, place
on two individual serving plates. Pour Lemon-pineapple sauce over chicken.
Serve immediately with a border of shredded lettuce. From Weight Watchers
International Cookbook. From: Terri St.Louis
Tweet