Cranberry Sweet and Sour Chicken

• shredded cooked chicken4 cups
• pineapple chunks in juice↗1

  (8 ounce)

• medium green bell pepper, cut into bite-size strips1
• medium red bell pepper, cut into bite-size strips↗1
• cooked white rice↗2 cups
• cornstarch↗2 tablespoons
• packed brown sugar2 tablespoons
• whole berry cranberry sauce1

  (16 ounce)

• frozen orange juice concentrate, thawed↗3 tablespoons
• rice vinegar or 3 tablespoons cider vinegar↗3 tablespoons
• dry sherry↗2 tablespoons
• soy sauce↗2 tablespoons
• ground ginger↗1⁄2 teaspoon
• slivered almonds↗1⁄4 cup

Step-by-step instructions

1. 1

   Place chicken in a large mixing bowl.

2. 2

   Drain the pineapple; reserve the juice (you should have about 1/3 cup juice).

3. 3

   Add pineapple, bell pepper strips, and rice to the chicken; stir to combine.

4. 4

   In a saucepan, combine the cornstarch and brown sugar; add in reserved pineapple juice, the cranberry sauce, orange juice concentrate, vinegar, sherry, soy sauce, and ginger.

5. 5

   Cook and stir over medium heat until thickened and bubbly.

6. 6

   Add sauce to chicken mixture; stir to coat.

7. 7

   Transfer mixture to an ungreased 2-quart casserole dish.

8. 8

   Bake, covered, at 350° for 30 minutes.

9. 9

   Sprinkle with almonds; bake, uncovered, 5 minutes.