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Ingredients
- 3/4 c. uncooked rice
- 1Â 1/2 c. canned reduced-sodium chicken broth
- 1/2 c. diagonally sliced green onions
- 12 ounce boneless skinless chicken breast cut 1 1/2" cubes
- 1Â 1/2 Tbsp. hoisin sauce
- Â Â Nonstick garlic flavored cooking spray as needed
- 1/2 c. cornflake crumbs
- 1/4 c. bottled sweet and sour sauce
Directions
- 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 min or possibly till most of liquid is absorbed; let stand covered 5 min.
- 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 min or possibly till chicken is no longer pink in center.
- Serve nuggets over rice with sweet and sour sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 310mg | 13% |
| Potassium 299mg | 9% |
| Total Carbs 34.86g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.19g | 1% |
| Protein 16.82g | 27% |
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