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CHICKEN WAIKIKI preferably use chicken cutlet breasts, cut in half salt and pepper flour (to coat chicken) Fry in saucepan (do not overcook). Set chicken aside. Sauce: 1 can sliced pineapple 1 c. sugar 2 Tbsp. cornstarch 3/4 c. cider vinegar 1 Tbsp. soy sauce 1/4 tsp. ginger 1 chicken bouillon cube 1 large green pepper, cut crosswise in 1/4-inch circle 4 or 5 carrots, peeled and sliced crosswise in 1/4-inch circle 1 can water chestnuts 1 or 2 c. Uncle Ben's rice 1 can (7 oz.) pineapple juice (if desired for more pineapple taste) walnuts, chopped (optional) Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 cups or if desired, additional pineapple juice. In medium saucepan, combine sugar, cornstarch, pineap- ple syrup, cider vinegar, soy sauce, ginger and bouillon cube. Bring to boiling, stirring constantly. Boil about 2 or 3 minutes. Pour over chicken. Add green peppers, carrots, water chestnuts and pineapple. Bake about 30 minutes. Follow instructions on box to make rice. Spread rice on plate, then your baked Waikiki Chicken Dish and then top with walnuts, if desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |