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Sweet and Sour Chicken with Brown Rice




Source of Recipe


Marla


List of Ingredients




Sweet and Sour Chicken with Brown Rice


2 cups cooked brown rice
1 Tbsp. low-sodium soy sauce
1/3 cup rice vinegar
2 Tbsp. cornstarch
1/4 cup apricot preserves
2 Tbsp. olive oil, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 tsp. minced ginger
4 cloves garlic, minced
1 cup reduced-sodium chicken broth
6 cups frozen vegetable mixture
1 can of sliced water chestnuts, drained
Pinch crushed red pepper flakes (optional)
Salt and freshly ground pepper, to taste
Prepare rice according to package directions. Set aside. Whisk soy sauce, vinegar, cornstarch and apricot preserves in a small mixing bowl and set aside as well.

Recipe






Heat 1 tbsp. oil in large skillet over medium – high heat. Add chicken to skillet and cook undisturbed for 2 minutes. Continue cooking, stirring occasionally until starting to brown, about 2 additional minutes. Transfer chicken to a plate.

Add remaining 1 tbsp. oil, ginger and garlic to skillet and cook over medium-high heat, about 30 seconds. Add chicken broth and bring to a boil, stirring occasionally. Add frozen vegetables, reduce heat, cover and simmer under vegetables are thawed, about 5 minutes. Do not overcook vegetables.

Return cooked chicken to pan. Add water chestnuts. Whisk reserved sauce and add to skillet. Add a pinch of red pepper flakes, if desired. Simmer, stir occasionally until sauce thickens and chicken is heated through. Transfer chicken to a serving platter. Season with salt and pepper. Serve.

Makes 4 servings.

Per serving: 490 calories, 9 g total fat (1.5 g saturated fat), 66 g carbohydrates,
33 g protein, 6 g dietary fiber, 470 mg sodium.