Lemon Pineapple Chicken, Peking Style
chicken, chinese, peking
2 8 oz boned, skinless chicken breast; s
2 tablespoon chicken bouillon
1 tablespoon soy sauce
1 garlic clove, crushed
3/4 teaspoon salt
2 teaspoon cornstarch
2 tablespoon lemon juice
1/4 cup plus
1 tablespoon cider or rice vinegar
1 cup canned pineapple chunks, no sugar a; dded
1/2 cup grated carrot
1 medium green pepper, cut into
1 1 1/2 squares
1 teaspoon grated lemon rind
1 cup shredded lettuce
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
Yield: 2 servings