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Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breast halves - cut into 1" cubes

  2. 2 1/2 cups 592ml Low-sodium reduced-fat chicken broth

  3. 1 Pineapple tidbits in juice - (14 oz) - undrained

  4. 1 1/2 cups 240g / 8 1/2oz Uncooked long-grain rice

  5. 3/4 cup 82g / 2.9oz Finely-chopped carrots

  6. 1/2 cup 73g / 2.6oz Chopped sweet red peppers and green

  7. Peppers

  8. 1/3 cup 78ml Ketchup

  9. 2 tablespoons 30ml Brown sugar

  10. 2 tablespoons 30ml Reduced-sodium soya sauce

  11. 2 tablespoons 30ml White vinegar

  12. 2 Garlic cloves - minced

  13. 3/4 cup 46g / 1.6oz Chopped green onions

Instructions Jump to Ingredients ↑

  1. Spray a large saucepan with non stick spray. Add chicken. Cook over medium-high until no longer pink.

  2. Add remaining ingredients,except green onions. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until rice is tender. Stir occasionally.

  3. Alternately, place rice in crockpot top with the seared chicken. Add the remaining ingredients, except green onions. Cover and cook on LOW for 6 to 8 hours or HIGH for 2 1/4 to 3 hours, until rice is tender.

  4. Stir in green onions during last 5 minutes. Serve immediately.

  5. This recipe yields 4 servings (generous portions).

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