15-Minute Sweet and Sour Chicken

Adapted to our family's tastes from a recipe originally in Cooking Light's January/February 2011 issue.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  chicken breast halves
•  salt and pepper
• 1  tablespoon olive oil
• 1⁄4 cup chicken broth
• 3  tablespoons  apricot preserves
• 1 1⁄2 tablespoons low sodium soy sauce
• 2  tablespoons fresh lime juice (juice from 1 lime)
• 2  teaspoons  thai  garlic and red chile paste

Directions

1. Cut up chicken breasts into 1" chunks; sprinkle with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sautée chicken chunks until browned on all sides and cooked through, about 5 minutes.
4. Remove chicken from pan and add chicken broth, apricot preserves, and soy sauce. Bring to a boil, stirring. Cook for 1-2 minutes - don't let it burn!
5. Remove from heat; stir in lime juice and Thai chili paste. Add chicken back to pan and toss to coat. Serve over rice.