• 1 lb chicken breasts, cut in bite-size pieces

• 1 Tablespoon canola oil in large skillet.  Cook chicken over medium-high heat for 2 – 4  minutes.
• Add to skillet:
• 1 Tablespoon canola or olive oil
• 1 – 2 cloves minced garlic
• optional 1 small onion
• 2 tsp. finely grated or minced ginger root - cook, stirring frequently 20 – 30 seconds – remove chicken and set aside
• 1 cup sodium reduced chicken broth and BOIL, stirring constantly (can be mixed with 1 cup water to adjust the thickeness of sauce) then add:
• any stir vegetables you like (broccoli, carrots, red pepper, green pepper, snow peas, sliced water chestnuts, or any frozen stir-fry mixture) simmer, cover and cook until vegetables are tender crisp – 4 – 6 minutes
• Whisk together in a small bowl:
• 1/4 cup seasoned rice vinegar
• 1 – 2 Tablespoons lite soy sauce
• 2 Tablespoons cornstarch
• 2 Tablespoons apricot preserves (no sugar or reduced sugar)
• Add above sauce and reserved chicken to skillet and simmer stirring constantly until the sauce is thickened and the chicken is heated through, about 1 minute.

This is great served on brown rice, noodles, or just with the vegetables (if you don’t want a starchy carb).

Posted on November 26th, 2007 by neslyn
Filed under: Full Meals