|Serving Size||½ of recipe|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Total Carbohydrate||17 g|
|Dietary Fiber||1 g|
|Rice wine vinegar||2 tablespoons|
|Reduced-sodium soy sauce||1 tablespoon|
|Ground ginger||¼ teaspoon|
|Apricot preserves||1 tablespoon|
|Canola oil||1 tablespoon|
|Boneless, skinless chicken breast halves, cut into ½-inch pieces||2|
|Garlic cloves, minced||2|
|Reduced-sodium chicken broth||½ cup|
|Broccoli flowerets||1 cup|
|Red bell pepper, chopped||½|
|Water chestnuts, drained||½ (5-ounce) can|
- In a small bowl, whisk together vinegar, soy sauce, cornstarch, ginger, and apricot preserves. Set aside.
- 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.
- 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.
- 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.
4 very lean meats; 1.5 fats; 1 vegetable; 0.5 carbohydrate
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