Sweet and Sour Chicken

By learen

Great instead of take out. Serve over rice.

Ingredients

• 2 Tbs unseasoned rice vinegar
• 3 cloves garlic, minced
• 2 Tbs reduced sodium soy sauce
• 1/2 tsp minced fresh ginger
• 1/4 tsp red pepper flakes (optional)
• 6 oz boneless, skinless chicken breasts
• 1 tsp vegetable oil
• 1 lg green pepper cut to 1 in squares
• 3 green onions, chopped
• 1 Tbs cornstarch
• 1/2 cup fat free reduced sodium chicken
• broth
• 2 Tbs apricot fruit spread
• 1 can (11oz) mandarin ornages, drained
• 2 cups hot cooked rice

Details

Servings 4

Preparation

Step 1

Combine vinegar, garlic, soy sauce, ginger and red pepper flakes, if desired, in medium bowl. Cut chicken into 1/2 inch strips; toss with vinegar mix. Marinate at room temperature for 20 minutes.

Heat oil in wok or large nonstick skillet over medium heat. Drain chicken; reserve marinade. Add chicken to wok; stir fry for 3 minutes. Stir in bell pepper and onions.

Stir cornstarch into reserved marinade in small bowl.

Stir broth, fruit spread and marinade into wok. Cook and stir until chicken is cooked through and sauce boils 1 minute and thickens. Add orange segments, heat through. serve with rice.