Ww Raspberry Balsamic Chicken
photo by Marg (CaymanDesigns)
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 boneless skinless chicken breasts
- 1⁄4 cup flour
- 2⁄3 cup low-fat chicken broth
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 cup low-sugar raspberry preserves, low sugar variety
- 1 1⁄2 tablespoons balsamic vinegar
directions
- Cut chicken into bite sized pieces. Salt and pepper to taste. Dredge in flour, shaking excess flour from the meat.
- Cook chicken in a nonstick skillet or wok on medium heat approximately 15 minutes. Remove chicken from skillet.
- Mix broth, cornstarch and preserves in skillet over medium heat. Stir in vinegar. Add chicken. Cook approximately 10 minutes, turning after 5.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The method for this stir fry is excellent. The flavors were very bland, though. That being said, it needs a lot of punch from Asian spice, and using rice wine vinegar. I did modify adding both of those, but not enough. I also used pork, because that is what I had, and it came out very well. But the method was very good. I added a lot of veggies to the last simmer--peppers, mushrooms, snow peas, carrot, broccoli, zucchini. They came out perfectly tender crisp. I can see this method working well with coconut milk instead of broth as well. Won't quite meet WW points, but nice for Thai recipes. Thank you.
-
I've tried this recipe twice using Smuckers Raspberry Simply Fruit, increasing chicken broth to almost 1cup (an equal half of 14.5-ounce can) and decreasing vinegar to 1 tablespoon (personal preference). I used coconut oil (probably add'l points), added stir fry vegetables after removing the chicken from pan which increased cooking time. Love the flavor--not overpowering. Love the ease and fast preparation. The only other suggestion I would make is to increase corn starch to 2 teaspoons. On both attempts there was plenty of sauce but too thin. Excellent.
see 3 more reviews
Tweaks
-
The method for this stir fry is excellent. The flavors were very bland, though. That being said, it needs a lot of punch from Asian spice, and using rice wine vinegar. I did modify adding both of those, but not enough. I also used pork, because that is what I had, and it came out very well. But the method was very good. I added a lot of veggies to the last simmer--peppers, mushrooms, snow peas, carrot, broccoli, zucchini. They came out perfectly tender crisp. I can see this method working well with coconut milk instead of broth as well. Won't quite meet WW points, but nice for Thai recipes. Thank you.