Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry (Woman's Day Feb. 2011)

***Susan's Note: I had some leftover apricot preserves from my family's favorite Apricot Dijon Chicken recipe, so I thought this looked good. The only change I made was that I seasoned the chicken with salt and pepper, and I cut baby carrots into little chunks. Ben and I both enjoyed this.

Sweet & Spicy Chicken Stir-Fry Recipe
By Woman's Day Kitchen from Woman's Day | February 1, 2011

Traditional stir-fry may be low in fat, but it’s also laden with sodium. Lighten things up with this version, which uses a zesty
blend of apricot jam, fresh ginger, vinegar and red pepper flakes.

Active Time: 15 minutes
Total Time: 15 minutes

Recipe Ingredients
1 cup brown rice
1⁄2 cup apricot preserves
2 Tbsp cider vinegar
1 Tbsp grated fresh ginger
1⁄4 to 1⁄2 tsp crushed red pepper flakes
3 tsp canola oil
1 lb boneless, skinless chicken breasts, sliced crosswise 1⁄4 in. thick
2 medium carrots, cut into very thin strips
1⁄2 lb snow peas, halved diagonally lengthwise
Recipe Preparation
1. Cook the rice according to package directions.

2. Meanwhile, in a small bowl, combine the apricot preserves, vinegar, ginger, red pepper flakes and 1 Tbsp water; set aside.

3. Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until golden brown, 1 to 2 minutes per side; transfer to a plate.

4. Add the carrots, snow peas and remaining tsp oil and cook, tossing, for 2 minutes. Return the chicken to the skillet, add the apricot mixture, and cook until the chicken is cooked through and the vegetables are just tender, 2 to 3 minutes more. Serve over the rice.

Yield 4 Servings
Servings 4
Amount Per Serving
Calories 458
Total Fat 7g
Saturated Fat 1g
Cholesterol 72mg
Sodium 179mg
Total Carbohydrates 69g
Dietary Fiber 5g
Protein 30g