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Nutrition Facts
Serving Size
½ of recipe
Calories
274
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
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.