Lemon Pineapple Chicken, Peking Style

Recipe Ingredients

2		Boned - skinless
		Breasts
2 tablespoons	30ml	Chicken bouillon
1 tablespoon	15ml	Soy sauce
1		Garlic clove - crushed
3/4 teaspoon	3.8ml	Salt
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Lemon juice
1/4 cup	59ml	Plus
1 tablespoon	15ml	Cider or rice vinegar
1 cup	198g / 7oz	Canned pineapple chunks - no sugar added
1/2 cup	55g / 1.9oz	Grated carrot
1 cup	237ml	Green pepper - cut into (medium)
1 1/2		Squares
1 teaspoon	5ml	Grated lemon rind
1 cup	237ml	Shredded lettuce

Recipe Instructions

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.

Source:
Jo Anne Merrill

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