Directions:
- Prepare rice according to package instructions.
- Meanwhile, in a small bowl, whisk vinegar, soy sauce, cornstarch and apricot preserves. Set aside.
- 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.
- Add remaining 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 vegetables are tender-crisp, 4-6 minutes.
- Stir in water chestnuts and chicken.
- Whisk reserved sauce and add to the pan.
- Simmer, stirring constantly until sauce is thickened and the chicken is heated through, about 1 minute.
- Serve with hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 918.63 Kcal (3846 kJ) | ||
| Calories from fat | 259.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.83g | 44% | |
|---|---|---|---|
| Cholesterol | 29.48mg | 10% | |
| Sodium | 1363.93mg | 57% | |
| Potassium | 1471.12mg | 31% | |
| Total Carbs | 139.44g | 46% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 21.97g | 88% | |
| Protein | 32.78g | 66% | |
| Vitamin C | 36.5mg | 61% | |
| Iron | 6.5mg | 36% | |
| Calcium | 164.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 139.05 Kcal (582 kJ) | ||
| Calories from fat | 39.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 44% | |
|---|---|---|---|
| Cholesterol | 4.46mg | 10% | |
| Sodium | 206.45mg | 57% | |
| Potassium | 222.68mg | 31% | |
| Total Carbs | 21.11g | 46% | |
| Sugars | 1.26g | 33% | |
| Dietary Fiber | 3.33g | 88% | |
| Protein | 4.96g | 66% | |
| Vitamin C | 5.5mg | 61% | |
| Iron | 1mg | 36% | |
| Calcium | 24.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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