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Categories:
chicken broth cider vinegar soy sauce brown sugar canola oil chicken favorite vegetables garlic pineapple cornstarch brown rice
Viewed: 12 - Published at: 5 months agoIngredients
- 1/2 cup low-sodium chicken broth
- 2 tablespoons cider vinegar
- 1/2 tablespoon light soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons canola oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 4 cups of your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans)
- 1 tablespoon minced garlic
- 1 8-oz. can pineapple chunks, canned in juice, drained, optional
- 2 teaspoons cornstarch mixed with 2 Tbsp. cold water
- 2 cups cooked brown rice or whole-grain noodles
Method
- Preheat a wok or large skillet on low. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar. Turn heat up to high. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and saute until cooked through, about 5 minutes. Remove to a plate. Repeat with 1/2 Tbsp. oil and remaining chicken.
- Add vegetables and 1 1/2 Tbsp. oil to wok; saute until tender, about 3 minutes. Add garlic; saute 1 minute.
- Return chicken to wok; add pineapple, if desired. Pour in chicken broth mixture and stir well. Add cornstarch and stir until sauce thickens and becomes shiny. Serve over brown rice or whole-grain noodles.
