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Sweet 'n' Sour Chicken with Pasta




Source of Recipe


SHAPE Magazine


List of Ingredients




3/4 cup reduced-sodium, nonfat chicken broth
1/3 cup apricot preserves
2 tablespoons black bean sauce
1 tablespoon cornstarch
2 teaspoons peanut oil
1 pound skinless, boneless chicken breast, cut into strips
2 1-pound bags frozen stir-fry


Recipe



In a small bowl, whisk together chicken broth, apricot preserves, black bean sauce and cornstarch; set aside.

Heat oil in a large wok or nonstick skillet over high heat. Add chicken; stir-fry 3 minutes, until golden brown. Add vegetable and pasta mix; stir-fry 1 minute.

Add chicken broth mixture and cook 3-5 minutes, stirring frequently, until vegetables are crisp-tender, pasta is tender and sauce thickens