Sweet and Sour Chicken

Sweet and Sour Chicken
adapted from Eating Well Magazine

Ingredients:
1 cup brown rice
1/4 cup seasoned rice vinegar
2 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil
1 pound chicken tenders, cut into bite-sized pieces
4 cloves garlic, minced
2 teaspoons ginger, finely grated
1 cup low sodium chicken broth
6 cups vegetables, cut into bite-sized pieces
(I used broccoli, red bell pepper, carrot, onion)
1/2 cup bean sprouts

Directions:
1. Prepare rice according to package directions using the 2 cups chicken broth as the liquid.
2. In a small bowl, whisk vinegar, soy sauce, cornstarch, and apricot preserves. Set aside.
3. Heat oil in large skillet over medium-high heat. Add chicken and cook until it is no longer pink, then add garlic and ginger. Continue cooking and stirring for another 30 to 45 seconds. Add the cut up vegetables and stir fry for approximately 2 to 3 minutes.
4. Add chicken broth and continue to cook until veggies are crisp-tender. Stir in bean sprouts. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened. Serve over rice.