Sweet & Sour Chicken and Rice

I prepare this often and I hope you will enjoy it too.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  lb  chicken tenders
• 1 (8 ounce) can 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  garlic cloves, minced
• 1 (14 1/2ounce) can 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)

Directions

1. Preheat oven to 350.
2. Spray 13x9-inch baking dish with nonstick cooking spray.
3. Combine chicken, pineapple, rice, carrots, bell pepper, onion and garlic in prepared dish.
4. 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.
5. Cover tightly with foil and bake 45 to 50 minutes or until chicken is no longer pink in centers and rice is tender.
6. Sprinkle with peanuts and cilantro, if desired.