1. Prepare rice according to package instructions. 2. Meanwhile, in a small bowl, whisk vinegar, soy sauce, cornstarch and apricot preserves. Set aside. 3. In a large skillet, add chicken and cook undisturbed for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate. 4. Add remaining oil, garlic and ginger to the pan and cook, stirring until fragrant, 20 to 30 seconds. 5. Add broth and bring to a boil, stirring constantly. 6. Add vegetables, reduce heat to a simmer, cover and cook until vegetables are tender-crisp, 4-6 minutes. 7. Stir in water chestnuts and chicken. 8. Whisk reserved sauce and add to the pan. 9. Simmer, stirring constantly until sauce is thickened and the chicken is heated through, about 1 minute. 10. Serve with hot rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
