Ingredients
1 lb boned, skinned chicken
1 breasts cut into 1 inch
1 pieces
1/2 tsp garlic powder
1 large can pineapple chunks,
1 undrained
1 cup diagonally sliced 1/4 in.
1 thick carrots
8 oz can sliced water
1 chestnuts drained
1/2 lb snow peas diagonally
1 halved
1 tbsp cornstarch
2 tbsp low sodium soy sauce
1 tbsp brown sugar
1 tbsp cider vinegar
2 cup hot, cooked long grain rice
Directions
Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole
Coated With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave
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.)
Servings: 4 servings
Polynesian Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to trace the history of written recipes far back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As we move into Roman times 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. Additionally, he informs us how the early Romans used many different spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. As we move on, there were two interesting recipe books published in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that appears on menues today, but instead descriptions of the types of food cooked for the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices such as parsley and basil. The introduction of these new tastes was responsible for an eruption in manuscripts on cooking, some of which are kept safe in private collections. By the advent of the 20th century, cookery books are starting to become popular as a result of better eduction, more spare time and being a little richer. |
We hope you enjoy this Polynesian Chicken recipe.
