Sweet & Sour Chicken with Brown Rice
"In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet & sour chicken. Our version loses all the saturated fat that comes from deep-frying, along with the extra sugar and salt. If you prefer, use tofu instead of chicken, and use your favorite vegetables; just be sure to cut them into similar-size pieces so they all cook at about the same rate...."
INGREDIENTS
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In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet & sour chicken. Our version loses all the saturated fat that comes from deep-frying, along with the extra sugar and salt. If you prefer
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Ingredients:
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2 cups instant brown rice
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1/4 cup seasoned rice vinegar
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons cornstarch
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2 tablespoons apricot preserves
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2 tablespoons canola oil, divided
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1 pound chicken tenders, cut into bite-size pieces
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4 cloves garlic, minced
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2 teaspoons finely grated or minced ginger
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1 cup reduced-sodium chicken broth
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6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
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1 5-ounce can sliced water chestnuts, drained
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