Low Fat Sweet And Sour Chicken With Brown Rice

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

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

Recipe

• 1 prepare rice according to package's instructions.
• 2 whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. set aside.
• 3 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.
• 4 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.
• 5 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.
• 6 serve with the rice.