Sweet Sour Chicken and Rice
Browse the recipe Sweet Sour Chicken and Rice
Sweet & Sour Chicken and Rice
YIELD Makes 6 servings
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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:
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- Combine chicken, pineapple, rice, carrots, bell pepper, onion and garlic in prepared dish.
- 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.
- 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 |