Sweet And Sour Chicken with Brown Rice
.
Yield
4 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown rice
instant |
*
|
| ¼ | cup |
rice vinegar
seasoned |
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
apricot preserves (jam)
|
|
| 2 | tablespoons |
canola oil
divided |
|
| 1 | pound |
chicken tenders
cut into bite-size pieces |
|
| 4 | cloves |
garlic
minced |
|
| 2 | teaspoons |
ginger
finely grated or minced fresh |
|
| 1 | cup |
chicken broth, low salt
|
|
| 6 | cups |
vegetables
bite-size pieces, such as snow peas, broccoli and bell peppers |
|
| 5 | ounces |
water chestnuts
sliced, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown rice
instant |
*
|
| 59 | ml |
rice vinegar
seasoned |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
apricot preserves (jam)
|
|
| 3E+1 | ml |
canola oil
divided |
|
| 453.6 | g |
chicken tenders
cut into bite-size pieces |
|
| 4 | cloves |
garlic
minced |
|
| 1E+1 | ml |
ginger
finely grated or minced fresh |
|
| 237 | ml |
chicken broth, low salt
|
|
| 1.4 | l |
vegetables
bite-size pieces, such as snow peas, broccoli and bell peppers |
|
| 144.5 | ml/g |
water chestnuts
sliced, drained |
|
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.
