Lemon pineapple chicken, peking style

2 servings

Ingredients

Quantity Ingredient
2 eaches 8 oz boned, skinless chicken breasts
2 tablespoons Chicken bouillon
1 tablespoon Soy sauce
1 Garlic clove, crushed
¾ teaspoon Salt
2 teaspoons Cornstarch
2 tablespoons Lemon juice
¼ cup Plus
1 tablespoon Cider or rice vinegar
1 cup Canned pineapple chunks, no sugar added
½ cup Grated carrot
1 medium Green pepper, cut into
1 1/2\" squares
1 teaspoon Grated lemon rind
1 cup 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 Date: 09-26-93

Related recipes