1 lb. chicken tenders (see Ingredient Note), cut into bite-size pieces
4 cloves garlic, minced
2 tsp. finely grated or minced fresh ginger
1 cup reduced sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained
Instructions
Prepare rice according to the package direction.
Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tbs. oil in a large skillet over medium-high heat. 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.
Add the remaining 1 tbs. oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.
Serving
Suggestions
Serving size- 1 1/2 cups stir-fry and 1/2 cup rice
Originally Submitted
10/29/2009
0 Out of 5 from
0 reviews
You can add this Sweet and Sour Chicken with Brown Rice recipe to your own private DesktopCookbook.
