sweet-and-sour chicken

sweet and sour flavors make a winning combination in this healthier
version of a popular Chinese dish

 INGREDIENTS

1 bag (12 oz) frozen vegetable stir-fry
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced (about 2–3 cloves)
1 Tbsp scallions (green onions), rinsed
and minced
2 Tbsp rice vinegar
1 Tbsp Asian hot chili sauce
(Healthy Eating Two Ways)
2 Tbsp brown sugar
1 Tbsp cornstarch
1 C low-sodium chicken broth
12 oz boneless, skinless chicken
breast, cut into thin strips
1 Tbsp lite soy sauce

 DIRECTIONS

1. Thaw frozen vegetables in the microwave (or place entire
bag in a bowl of hot water for about 10 minutes). Set
aside until step 6.
2. Heat oil in a large wok or sauté pan over medium heat.
Add ginger, garlic, and scallions, and stir fry until cooked,
but not browned, about 2–3 minutes.
3. Add the rice vinegar, chili sauce, and brown sugar to the
pan, and bring to a simmer.
4. In a bowl, mix cornstarch with chicken broth, and add to
the pan. Bring to a boil over high heat, stirring constantly.
Lower heat to a gentle simmer.
5. Add chicken, and stir continually for 5–8 minutes.
6. Add vegetables, and mix gently. Simmer with lid on to
reheat, about 2 minutes.
7. Add soy sauce, and mix gently.
8. Divide into four even portions, and serve.