This is a great, easy, quick recipe I tried recently. We picked up some steamed rice for it since we were bringing it to my in-laws house and Leo came out with fried rice as well. I knew that meant he doubted my meal and we were all pleasantly surprised as it was delicious!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 (I used orange marmalade which was good)
2 Tablespoons canola oil, divided
1 lb. Chicken tenders, cut into bite-size pieces
4 Cloves Garlic, minced
2 Tsp. finely grated or minced ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli, & bell peppers (I used frozen stir fry veggie medley to save time and it lasts in freezer to save shopping)
1 5 oz. can sliced water chestnuts, drained (These were already in frozen mix)
Directions
- Prepare rice according to package directions.
- Meanwhile, whisk vinegar, soy sauce, cornstarch & apricot preserves in a small bown. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken & 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 the remaining 1 tablespoon oil, garlic, & ginger to the pan & cook, stirring, until fragrant (20-30 seconds).
- Add broth & bring to a boil, stirring constantly.
- Add vegetables, reduce heat to a simmer, cover & cook until the vegetables are tender-crisp (4-6 min.) Stir in the water chestnuts & chicken.
- Whisk the reserved sauce & add to the pan. Simmer, stirring constantly, until the sauce is thickened & the chicken heated through, about one min. Serve with rice & enjoy!
Cook Time: 5 min. Yields: 4 Servings
To edit serving size and recipe, go to: http://www.foodnetwork.com/recipes/eating-well/sweet-amp-sour-chicken-with-brown-rice-recipe/index.html
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