Instead of ordering out tonight, consider whipping up this homemade rendition of the classic takeout dish. Chunks of chicken are tossed with crisp vegetables and an uncomplicated sauce made of apricot preserves and soy sauce.
Served on brown rice, this dish is healthier than the restaurant counterpart because there's no deep-frying involved. If you're a vegetarian, substitute tofu for the chicken. Look at the recipe when you read more. 2 cups instant brown rice Serves 4.
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced fresh ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained
2 cups instant brown rice