Total Time
35mins
Prep 35 mins
Cook 0 mins

This take-out favorite has been adapted to reduce the usual high load of sugar, calories and saturated fat. Recipe comes from the British Columbia newspaper The Province.

Ingredients Nutrition

Directions

  1. Prepare rice according to package instructions.
  2. Meanwhile, in a small bowl, whisk vinegar, soy sauce, cornstarch and apricot preserves. Set aside.
  3. In a large skillet, 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 the pan and cook, stirring until fragrant, 20 to 30 seconds.
  5. Add broth and bring to a boil, stirring constantly.
  6. Add vegetables, reduce heat to a simmer, cover and cook until vegetables are tender-crisp, 4-6 minutes.
  7. Stir in water chestnuts and chicken.
  8. Whisk reserved sauce and add to the pan.
  9. Simmer, stirring constantly until sauce is thickened and the chicken is heated through, about 1 minute.
  10. Serve with hot rice.