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Sweet and Sour Chicken for Two
Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 2
Ingredients
- 1 tsp. Ginger, minced
- 1/2 cup Weis Quality Reduced Sodium Chicken Broth
- 1 bag Success® Boil-in-Bag Whole Grain Brown Rice, prepared as directed
- 2 Tbsp. rice vinegar
- 1 Tbsp. Weis Quality Less Sodium Soy Sauce
- 1 Tbsp. Weis Quality Corn Starch
- 1-1/2 Tbsp. Weis Quality Apricot Preserves
- 1 Tbsp. Weis Quality Canola Oil
- 1/2 lb. Weis Quality Chicken Tenders, cubed
- 2 Garlic Cloves, minced
- 3 cups Weis Quality Mandarin Blend Vegetables
Instructions
Prepare rice and set aside. Whisk vinegar, soy sauce, corn starch and apricot preserves in a small bowl. Heat oil in a large skillet over medium-high heat. Add chicken and cook until
browned and juices run clear, about 4-6 minutes. Transfer to a plate. Add garlic and ginger to the pan and cook until fragrant, about 30 seconds. Add broth and once boiling, add vegetables. Reduce heat to simmer, cover and cook until vegetables are tender. Stir in the chicken and sauce and simmer until the sauce has thickened. Serve on a bed of prepared rice.
Recipe Note: To "cook now, eat later" simply double the batch and store leftovers in the refrigerator or freezer.
