preferably use chicken cutlet
breasts, cut in half
salt and pepper
flour (to coat chicken)
Fry in saucepan (do not overcook). Set chicken aside.
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
4 or 5 carrots, peeled and
sliced crosswise in
1 can water chestnuts
1 or 2 c. Uncle Ben's rice
1 can (7 oz.) pineapple juice
(if desired for more
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.