Sweet and Sour Chicken

Sweet and Sour Chicken

• 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 boneless, skinless chicken breasts, cut into bite-size pieces
• 4 cloves garlic, minced
• 2 teaspoons finely grated or minced ginger
• 1 cup reduced-sodium chicken broth
• 6 cups vegetables, broccoli, red and/or green bell peppers, snow peas
• 1 5-ounce can sliced water chestnuts, drained
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• Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
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• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook for 2 minutes. Continue cooking, stirring occasionally, until no longer pink, about 2 minutes more. Transfer to a plate. Keep warm.
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• Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with favorite cooked rice.