CHICKEN WAIKIKI

Chicken Waikiki image

Here's a spectacular spin on sweet-and-sour chicken. Aloha!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

3 1/2 cups chicken broth
1 1/2 cups uncooked regular long-grain white rice
1 can (20 oz) pineapple chunks in juice
1 cup sugar
3 tablespoons cornstarch
1 tablespoon grated gingerroot or 1/2 teaspoon ground ginger
1/3 cup cider vinegar
2 tablespoons soy sauce
1 medium red bell pepper, cut into 1-inch pieces (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
6 boneless skinless chicken breasts (about 1 1/2 lb)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple.
Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice.
Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.

Nutrition Facts : Calories 560, Carbohydrate 96 g, Cholesterol 70 mg, Fiber 2 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 49 g, TransFat 0 g