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Simple Sweet & Sour Chicken

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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.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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