Sweet and Sour Chicken

By awright0511

Nutrition Facts: Calories 256; Calories from Fat 8%; Total Fat 2g; Saturated Fat 1g; Protein 14g; Carbohydrates 37g; Cholesterol 17mg; Sodium 320mg; Dietary Fiber 1g.

Ingredients

• 2 tablespoons rice vinegar
• 3 garlic cloves minced
• 2 tablespoons reduced-sodium soy sauce
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon red pepper flakes (optional)
• 6 ounces boneless skinless chicken breasts
• 1 teaspoon vegetable oil
• 3 green onions cut 1 pieces
• 1 large green bell pepper cut 1 squares
• 1 tablespoon cornstarch
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 tablespoons apricot fruit spread
• 1 can mandarin orange segments - (11 oz)
• 2 cups hot cooked white rice
• = (or Chinese egg noodles)

Preparation

Step 1

Combine vinegar, garlic, soy sauce, ginger and red pepper in medium bowl. Cut chicken crosswise into 1/2-inch strips. Toss chicken with vinegar mixture. Marinate 20 minutes at room temperature.

Heat oil in wok or large nonstick skillet over medium heat. Drain chicken; reserve marinade. Add chicken to wok; stir-fry 3 minutes or until no longer pink. Stir in onions and bell pepper.

Stir cornstarch into reserved marinade. Stir broth, fruit spread and marinade mixture into wok. Cook and stir 1 minute or until sauce boils and thickens.

Add orange segments; heat through. Serve over rice. Garnish with orange slices and fresh herbs, if desired.