Simple Sweet & Sour Chicken

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 2 cups instant brown rice
• 1/4 cup seasoned rice vinegar
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons apricot preserves
• 2 tablespoons canola oil, divided
• 1 lb chicken tenders, cut into bite-size pieces
• 4 minced garlic cloves
• 2 teaspoons finely minced fresh ginger
• 1 cup reduced-sodium chicken broth
• 6 cups mixed vegetables, in bite sized pieces (snow peas, broccoli, bell peppers)
• 1 (5 ounce) can sliced water chestnuts, drained

Recipe

• 1 prepare rice according to package instructions.
• 2 meanwhile, in a small bowl, whisk vinegar, soy sauce, cornstarch and apricot preserves. set aside.
• 3 in a large skillet, add chicken and cook undisturbed for 2 minutes. continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. transfer to a plate.
• 4 add remaining oil, garlic and ginger to the pan and cook, stirring until fragrant, 20 to 30 seconds.
• 5 add broth and bring to a boil, stirring constantly.
• 6 add vegetables, reduce heat to a simmer, cover and cook until vegetables are tender-crisp, 4-6 minutes.
• 7 stir in water chestnuts and chicken.
• 8 whisk reserved sauce and add to the pan.
• 9 simmer, stirring constantly until sauce is thickened and the chicken is heated through, about 1 minute.
• 10 serve with hot rice.