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Return to browsing category: Low Sodium

Sweet and Sour Chicken with Brown Rice by Jamie Grainger serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Sweet and Sour Chicken with Brown Rice

Ingredients:

1 lbs

chicken tenders; cut into bite-size pieces

2 cups

instant brown rice

1/4 cup

seasoned rice vinegar

2 tbsp

reduced-sodium soy sauce

2 tbsp

cornstarch

2 tbsp

apricot preserves

2 tbsp

canola oil

4 cloves

garlic; minced

2 tsp

minced garlic

1 cup

reduced-sodium chicken broth

6 cups

bite-sized pieces of vegetables

1 can (5oz)

sliced water chestnuts; drained

Directions:

Prepare rice according to the package directions.

2.Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.

3.Heat 1 tablespoon oil in a large skillet over medium-high heat. 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 the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 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 the rice.

Categories:

Low Sodium
Main Dishes
Poultry