Shape Magazine
Sweet 'n Sour Chicken with Pasta
The tasty sauce in this recipe is nutritious too, made with apricot preserves.
Serves: 4
Prep Time: 5 minutes
Cook Time: 7-10 minutes
Nutrition Score per serving:
363 calories, 42 g carbs (46%), 6.5 g fat (16%), 3 g fiber, 34.5 g protein (38%)
Ingredients
| 3/4 | cup reduced-sodium, nonfat chicken broth |
| 1/3 | cup apricot preserves |
| 2 | tablespoons black-bean sauce |
| 1 | tablespoon cornstarch |
| 2 | teaspoons peanut oil |
| 1 | pound skinless, boneless chicken breast, cut into strips |
| 2 | 1-pound bags frozen stir-fry |
Directions
In a small bowl, whisk together chicken broth, apricot preserves, black bean sauce and cornstarch and set aside.
Heat oil in a large wok or nonstick skillet over high heat. Add chicken. Stir-fry for three minutes, until golden brown. Add vegetable and pasta mix. Stir-fry for one minute.
Add chicken broth mixture and cook for 3-5 minutes, stirring frequently, until vegetables are crispy-tender, pasta is tender, and the sauce thickens.
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