Low Fat Sweet and Sour Chicken With Brown Rice
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 cups instant brown rice, whole-grain
- 1⁄4 cup seasoned rice vinegar
- 2 tablespoons light soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
- 2 tablespoons apricot preserves
- 1 lb chicken breast, cut in bite-size pieces
- 1 garlic clove, minced
- 2 teaspoons gingerroot, minced
- 1 cup low sodium chicken broth
- 2 cups broccoli florets
- 1 cup carrot, sliced
- 1 cup red pepper, chunked
- 1 cup green pepper, chunked
- 1 cup snow peas
- 1 (5 ounce) 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