Ingredients Jump to Instructions ↓

  1. 3/4 cup 120g / 4 1/5oz Uncooked rice

  2. 1 1/2 cups 355ml Canned reduced-sodium chicken broth

  3. 1/2 cup 31g / 1.1oz Diagonally sliced green onions

  4. 12 oz 340g Boneless skinless chicken breast - cut 1 1/2" cubes

  5. 1 1/2 tablespoons 22ml Hoisin sauce Nonstick garlic flavored cooking spray - as needed

  6. 1/2 cup 31g / 1.1oz Cornflake crumbs

  7. 1/4 cup 59ml Bottled sweet and sour sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 450 degrees. Combine rice and broth in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until most of liquid is absorbed; let stand covered 5 minutes. Toss chicken with hoisin sauce in medium bowl. Roll each nugget in corn flake crumbs; transfer to nonstick jelly roll pan. Coat nuggets with cooking spray. Bake 10 to 12 minutes or until chicken is no longer pink in center. Serve nuggets over rice with sweet and sour sauce. This recipe yields 4 servings. Exchanges Per Serving: 3 Starch, 2 Meat. Nutrition Facts: Calories 315; Calories from Fat 10%; Total Fat 4g; Saturated Fat 1g; Protein 23g; Carbohydrates 46g; Cholesterol 52mg; Sodium 391mg; Dietary Fiber 1g.


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