Sweet and sour flavors make a winning combination in this healthier version of a popular Chinese dish
- 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
- 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
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.
Tip: Try serving with a side of steamed rice. Chili sauce may be too spicy for children—consider adding this ingredient individually at the table.
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