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Easy Chinese Favorite, Homestyle!
Here is a great recipe for a classic Chinese favorite, without all the extra sugar, salt, and saturated fat!
(This recipe is flexible enough to accommodate your family's favorite vegetables. Just be sure to cut them into similar size pieces, so they'll all cook about the same rate.)
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, or olive oil, divided
1 pound chicken tenders, cut into bit size pieces
4 cloves garlic, minced
2 tablespoons finely grated, or minced ginger
1 cup reduced sodium chicken broth
6 cups bit-size pieces of vegetables (such as...snow peas, broccoli, bell peppers, etc.)
1 Oz can sliced water chestnuts, drained
1. Prepare rice according to package.
2. Whisk vinegar, soy sauce, corn starch, and apricot preserves in small bowl.
3. Heat 1 tablespoon oil in large skillet, over medium-high heat.
Add: chicken, and cook for 2 minutes, undisturbed, stirring occasionally. Transfer to plate when chicken starts to brown on all sides.
4.Add the remaining oil, garlic and ginger to pan, and cook about 30 seconds. Add broth, and bring to a boil, stirring constantly. Add vegetables, and reduce heat to a simmer. Cover and cook till vegetables are tender, 4 - 6 minutes.
5. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to pan. Simmer for one minute until chicken is heated. Serve with rice.
(This recipe is flexible enough to accommodate your family's favorite vegetables. Just be sure to cut them into similar size pieces, so they'll all cook about the same rate.)
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, or olive oil, divided
1 pound chicken tenders, cut into bit size pieces
4 cloves garlic, minced
2 tablespoons finely grated, or minced ginger
1 cup reduced sodium chicken broth
6 cups bit-size pieces of vegetables (such as...snow peas, broccoli, bell peppers, etc.)
1 Oz can sliced water chestnuts, drained
1. Prepare rice according to package.
2. Whisk vinegar, soy sauce, corn starch, and apricot preserves in small bowl.
3. Heat 1 tablespoon oil in large skillet, over medium-high heat.
Add: chicken, and cook for 2 minutes, undisturbed, stirring occasionally. Transfer to plate when chicken starts to brown on all sides.
4.Add the remaining oil, garlic and ginger to pan, and cook about 30 seconds. Add broth, and bring to a boil, stirring constantly. Add vegetables, and reduce heat to a simmer. Cover and cook till vegetables are tender, 4 - 6 minutes.
5. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to pan. Simmer for one minute until chicken is heated. Serve with rice.
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