Sweet-and-Sour Chicken

• 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 (Two-Way Meals)

• 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 on medium heat.  Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, 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 temperature 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.