Wednesday, March 5, 2014
Caribbean Chicken and Rice
3 Chopped Carrots
1Finely Chopped Onion
1Can Water Chestnuts
Cut Chicken into bite size pieces. Cook in skillet over medium-high heat for five minutes stirring occasionally. Stir in the Carrots and onion. Cook until chicken is almost cooked through. Pour the sauce onto the chicken mixture add the water chestnuts and pineapple cook until chicken is done and the sauce is bubbly. Serve over warm rice.
1/3Cup Brown Sugar
4Tablespoons Apple Cider Vinegar
1Tablespoon Gluten Free Soy Sauce
Combine all ingredients together in small saucepan and bring to boil pour over chicken mixture.