Sweet and Sour Chicken

For some reason, Chinese food is what I want when I'm sick.  Isn't that strange?  I'm not sure why.  Maybe it's because it's something that we never had when I was a kid; now it seems like such a treat. 

The downside to the Chinese food is that most of it is AWFUL for you.  The WW website has this little 'cheat sheet' tool where you can pretty much fix a virtual plate of something and the tool tells you how many points it is.  I'll tell you what - sweet and sour chicken never comes out well. 

Or does it? 

Yes.  It does.  Here is a recipe that I found on the Food Network.  Did a little bit of altering and voila!  A not to shabby WW recipe. 

Side note - I'm thinking of taking all food pictures this season in front of the tree.  I feel like the light works well.
Sweet and Sour Chicken
adapted from Food Network
1/4 cup seasoned rice vinegar
2 tbl reduced sodium soy sauce
2 tbl corn starch
2 tbl apricot preserves
2 tsp canola oil, divided
1 lb chicken tenders (boneless skinless, cut into bite size pieces)
4 cloves of garlic, minced
2 tsp finely grated or minced ginger
1 cup reduced sodium chicken brother
12 oz frozen mixed Asian style vegetables
15 oz water chestnuts, drained and sliced
Combine vinegar, soy sauce, cornstarch, and apricot preserves in a small bowl and whisk until combined.  Set aside.
Heat 1 tsp of oil in a large skillet, add chicken and cook until done.  Transfer to a plate.  Add the remaining tsp of oil, garlic and ginger.  Cook until fragrant (about 30 seconds).  Add broth and bring to a boil, stirring constantly.  Add vegetables and reduce heat to a simmer, cover, and cook until the vegetables are tender crisp (about 5 minutes).  Stir in water chestnuts and chicken.  Whisk the reserved sauce and add to pan.  Simmer, stirring constantly, until sauce is thickened and chicken is warmed through. 
Serving size 1/4 of recipe
Points plus 7
Great over brown rice - just be sure to adjust the points plus value! 

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