YIELD Makes 4 servings
|3/4||cup uncooked rice|
|1‑1/2||cups canned reduced-sodium chicken broth|
|1/2||cup diagonally sliced green onions|
|12||ounces boneless, skinless chicken breast, cut into 1-1/2-inch cubes|
|1‑1/2||tablespoons hoisin sauce|
|Nonstick garlic flavored cooking spray|
|1/2||cup cornflake crumbs|
|1/4||cup bottled sweet and sour sauce|
- Preheat oven to 450°F.
- 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.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||10 %|
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