Simple Sweet & Sour Chicken |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This take-out favorite has been adapted to reduce the usual high load of sugar, calories and saturated fat. Recipe comes from the British Columbia newspaper The Province. Ingredients:
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 |
Directions:
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.
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