Simple Sweet & Sour Chicken

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

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.