Here is a quick and easy stir fry dish with far less fat and sugar than the standard carry-out Sweet and Sour.
1 pound chicken tenders or boneless skinless chicken breast, cut into bite sized pieces.
2 Tbsp rice vinegar
2 tbsp reduced sodium soy sauce
2 tbsp apricot preserves
2 tbsp corn starch
2 tbsp canola oil, divided
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup reduced sodium chicken broth
2 cups broccoli cut into bite size pieces
2 carrots julienned, approx. 1 cup
1/2 jalapeno or other hot chile, seeded and finely chopped
2 tbsp fresh cilantro, finely chopped
Combine vinegar, soy sauce, corn starch and preserves in a small bowl, set aside
Heat 1 tbsp oil in wok or large skillet over medium-high heat. Add chicken and cook 2 minutes. Continue cooking, stirring occasionally until no longer pink and just starting to brown, 2-3 minutes more. Transfer to plate.
Add remaining 1 tbsp oil. Add onion and cook 1-2 minutes. Add garlic and cook until garlic starts to brown. Add chile and carrot. Cook for 2-3 minutes until carrots start to soften. Add broccoli and cilantro and cook for approx 1 minute, until broccoli starts to soften.
Stir in chicken, chicken broth and reserved vinegar mixture to pan. Bring to boil. Simmer until chicken is heated through and sauce has thickened, about 1 minute.
Serve over brown rice.