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.
- 2 cups instant brown rice
- 1⁄4 cup seasoned rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons apricot preserves
- 2 tablespoons canola oil, divided
- 1 lb chicken tenders, cut into bite-size pieces
- 4 minced garlic cloves
- 2 teaspoons finely minced fresh ginger
- 1 cup reduced-sodium chicken broth
- 6 cups mixed vegetables, in bite sized pieces (snow peas, broccoli, bell peppers)
- 1 (5 ounce) can sliced water chestnuts, drained
- Prepare rice according to package instructions.
- Meanwhile, in a small bowl, whisk vinegar, soy sauce, cornstarch and apricot preserves. Set aside.
- 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.
- Add remaining 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 vegetables are tender-crisp, 4-6 minutes.
- Stir in water chestnuts and chicken.
- Whisk reserved sauce and add to the pan.
- Simmer, stirring constantly until sauce is thickened and the chicken is heated through, about 1 minute.
- Serve with hot rice.