Nutrition Facts

Serving Size½ of recipe
Total Fat9 g
Saturated Fat1 g
Sodium652 mg
Total Carbohydrate17 g
Dietary Fiber1 g
Protein31 g

Servings and Times


Ingredients and Preparation

Rice wine vinegar2 tablespoons
Reduced-sodium soy sauce1 tablespoon
Cornstarch1 tablespoon
Ground ginger¼ teaspoon
Apricot preserves1 tablespoon
Canola oil1 tablespoon
Boneless, skinless chicken breast halves, cut into ½-inch pieces2
Garlic cloves, minced2
Reduced-sodium chicken broth½ cup
Broccoli flowerets1 cup
Red bell pepper, chopped½
Water chestnuts, drained½ (5-ounce) can
  1. Directions
  2. In a small bowl, whisk together vinegar, soy sauce, cornstarch, ginger, and apricot preserves. Set aside.
  3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes, until done. Transfer to a plate.
  4. Add garlic to the pan, and cook 1 minute. Stir in broth, bring to a boil, and then add broccoli and bell pepper. Cook 4-6 minutes, until vegetables are tender-crisp.
  5. Stir in water chestnuts and return chicken to the pan. Whisk apricot sauce and add to the pan. Simmer, stirring occasionally, about 1 minute, or until heated through.