Serving Size ½ of recipe
Total Fat 9 g
Saturated Fat 1 g
Sodium 652 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Protein 31 g
Ingredients and Preparation
Rice wine vinegar 2 tablespoons
Reduced-sodium soy sauce 1 tablespoon
Cornstarch 1 tablespoon
Ground ginger ¼ teaspoon
Apricot preserves 1 tablespoon
Canola oil 1 tablespoon
Boneless, skinless chicken breast halves, cut into ½-inch pieces 2
Garlic cloves, minced 2
Reduced-sodium chicken broth ½ cup
Broccoli flowerets 1 cup
Red bell pepper, chopped ½
Water chestnuts, drained ½ (5-ounce) can
- In a small bowl, whisk together vinegar, soy sauce, cornstarch, ginger, and apricot preserves. Set aside.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes, until done. Transfer to a plate.
- Add garlic to the pan, and cook 1 minute. Stir in broth, bring to a boil, and then add broccoli and bell pepper. Cook 4-6 minutes, until vegetables are tender-crisp.
- Stir in water chestnuts and return chicken to the pan. Whisk apricot sauce and add to the pan. Simmer, stirring occasionally, about 1 minute, or until heated through.