Sweet & Sour Chicken and Rice Photo
Sweet & Sour Chicken and Rice

YIELD Makes 6 servings

INGREDIENTS

1 pound chicken tenders
1 can (8 ounces) pineapple chunks, drained and juice reserved
1 cup uncooked rice
2 carrots, thinly sliced
1 green bell pepper, cut into 1-inch pieces
1 large onion, chopped
3 cloves garlic, minced
1 can (about 14-1/2 ounces) reduced-sodium chicken broth
1/3 cup soy sauce
3 tablespoons sugar
3 tablespoons apple cider vinegar
1 tablespoon sesame oil
1‑1/2 teaspoons ground ginger
1/4 cup chopped peanuts (optional)
Chopped fresh cilantro (optional)

PREPARATION:

  1. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
  2. Combine chicken, pineapple, rice, carrots, bell pepper, onion and garlic in prepared dish.
  3. Place broth, reserved pineapple juice, soy sauce, sugar, vinegar, sesame oil and ginger in small saucepan; bring to a boil over high heat. Remove from heat and pour over chicken mixture.
  4. Cover tightly with foil; bake 40 to 50 minutes or until chicken is no longer pink in centers and rice is tender. Sprinkle with peanuts and cilantro, if desired.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Sodium 983 mg
Protein 21 g
Fiber 2 g
Carbohydrate 45 g
Cholesterol 46 mg
Total Fat 5 g
Calories from Fat 15 %
Calories 309
DIETARY EXCHANGE:
Vegetable 1
Fruit 1/2
Starch 2
Meat 2

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