Sweet and Sour Chicken

Adapted from CooksAid.com

Nutrition Facts

Servings

Ingredients	Measures
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

Directions
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.

Exchanges
4 very lean meats; 1.5 fats; 1 vegetable; 0.5 carbohydrate

Side Suggestions: Brown Rice

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