Oriental Chicken Nuggets And Rice Recipe - Cooking Index
Oriental Chicken Nuggets And Rice Recipe - Cooking Index
| 3/4 cup | 120g / 4.2oz | Uncooked rice |
| 1 1/2 cups | 355ml | Canned reduced-sodium chicken broth |
| 1/2 cup | 31g / 1.1oz | Diagonally sliced green onions |
| 12 oz | 340g | Boneless skinless chicken breast - cut 1 1/2" cubes |
| 1 1/2 tablespoons | 22ml | Hoisin sauce |
| Nonstick garlic flavored cooking spray - as needed | ||
| 1/2 cup | 31g / 1.1oz | Cornflake crumbs |
| 1/4 cup | 59ml | Bottled sweet and sour sauce |
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.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.