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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	2	cups		1357.9	282.125	27.898000000000003	11.84
rice vinegar	1/4	cup	seasoned	-	-	-	-
soy sauce	2	tablespoons	reduced sodium	16.96	1.5776	2.6048	0.1824
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
apricot preserve	2	tablespoons		96.8	25.76	0.28	0.08
canola oil	2	tablespoons	divided	247.52	0.0	0.0	28.0
chicken tender	1	lb	cut	1143.0541	79.6509	74.1624	58.4681
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
chicken broth	1	cup	reduced sodium	-	-	-	-
vegetable snow pea	6	cups	broccoli mixed	-	-	-	-
water chestnut	1	can	sliced drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.