Sweet & Sour Chicken with Brown Rice
Submitted by happyzhangbo
Quick 30-minute sweet and sour chicken with brown rice, tossed with crisp veggies and a tangy apricot-ginger glaze. A healthy weeknight stir-fry the whole family will love!
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minForget the takeout menu. This sweet and sour chicken delivers all that sticky, tangy satisfaction in about 30 minutes, and it’s built on brown rice so you get real fiber and whole-grain goodness with every bite.
The secret weapon here is apricot preserves. Mixed with seasoned rice vinegar and low-sodium soy sauce, it creates a glossy sauce that clings to tender chicken pieces and crisp-tender snow peas, broccoli, and bell peppers.
Water chestnuts add that signature crunch you’d expect from your favorite Chinese spot, but without the deep fryer or mystery ingredients.
Kitchen Tips
- Don’t crowd the skillet. Let the chicken sit undisturbed for the first 2 minutes so it gets a little color before stirring.
- Whisk the sauce right before adding it to the pan. Cornstarch settles fast, and you want it fully incorporated for a smooth, glossy finish.
- Swap the veggies freely. Snap peas, zucchini, or baby corn all work. Just keep the pieces bite-sized so they cook evenly.
Ingredients
Directions
Prepare rice according to the package directions.
Meanwhile, 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 the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds.
Add broth and bring to a boil, stirring constantly.
Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 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.
Comments
