Low Fat Sweet and Sour Chicken With Brown Rice
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 473.18 ml instant brown rice, whole-grain
- 59.14 ml seasoned rice vinegar
- 29.58 ml light soy sauce
- 29.58 ml cornstarch
- 29.58 ml canola oil
- 29.58 ml apricot preserves
- 453.59 g chicken breast, cut in bite-size pieces
- 1 garlic clove, minced
- 9.85 ml gingerroot, minced
- 236.59 ml low sodium chicken broth
- 473.18 ml broccoli florets
- 236.59 ml carrot, sliced
- 236.59 ml red pepper, chunked
- 236.59 ml green pepper, chunked
- 236.59 ml snow peas
- 141.74 g can sliced water chestnuts, drained
directions
- Prepare rice according to package's instructions.
- Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
- Heat 1 tablespoon 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 remaining oil, garlic, and ginger to pan and cook, stirring, until fragrant, 20-30 seconds. Add broth and bring to boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4-6 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.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey