Nutrition Facts| Serving Size | ½ of recipe | | Calories | 274 | | Total Fat | 9 g | | Saturated Fat | 1 g | | Sodium | 652 mg | | Total Carbohydrate | 17 g | | Dietary Fiber | 1 g | | Protein | 31 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Rice wine vinegar | 2 tablespoons | | Reduced-sodium soy sauce | 1 tablespoon | | Cornstarch | 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 |
Directions - 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.
Exchanges
4 very lean meats; 1.5 fats; 1 vegetable; 0.5 carbohydrate Side Suggestions: Brown Rice |