Ingredients

• 2 cups instant brown rice
• 1/4 cup seasoned rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons apricot preserves
• 2 tablespoons canola oil
• 1 pound chicken tenders
• 4 cloves garlic
• 2 teaspoons finely grated or minced ginger
• 1 cup reduced-sodium chicken broth
• 6 cups bite-size pieces of vegetables
• 1 5-ounce can sliced water chestnuts

Cooking Instructions

1. Prepare rice according to the package directions.

2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. 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 the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.