1 c. brown rice
1/4 c. rice vinegar
2 Tbs. soy sauce
2 Tbs. cornstarch
2 Tbs. apricot preserves (heaping)
2 Tbs. oil, divided
1 lb. chicken, cut into bite-sized pieces
4 cloves garlic, thinly sliced
1 inch piece ginger, juliened
3 c. broth, divided
6 c. bite-sized pieces of vegetable
5 oz. can sliced water chestnuts
1. Prepare broth, remove one cup for vegetables, then add rice to remaining 2 c. and begin cooking.
2. Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl/measuring cup.
3. Chop/slice all vegetables and set aside.
4. Slice chicken into bite-sized pieces. Heat 1 Tbs. oil in a large skillet over medium-high heat. Add chicken and cook, undistrubed 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.
5. When there are 5 minutes left for the rice to cook, heat remaining Tbs. oil, add garlic and ginger and stir until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add long-cooking veggies (carrots/broccoli), cover and cook for 2 minutes.
6. Add short cooking veggies and cook uncovered for 2 more minutes.
7. Stir in water chestnuts and chicken. Whisk reserved sauce and add to the pan. Simmer, stirring constantly until the sauce is thickened and the chicken is heated through, about 1 minute.
8. Serve over rice.
Good veggie mix: broccoli, carrots, onion, varicolored bell peppers. Could also use bok choy, scallions, snow peas, mushrooms.