Ingredients
-
4
-
-
1
-
1/4
-
3
-
1 1/2
-
2
-
2
-
-
-
-
-
-
-
Directions
15-Minute Sweet and Sour Chicken, Adapted to our family’s tastes from a recipe originally in Cooking Light’s January/February 2011 issue., Adapted to our family’s tastes from a recipe originally in Cooking Light’s January/February 2011 issue.
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Steps
|
1
Done
|
Cut Up Chicken Breasts Into 1" Chunks; Sprinkle With Salt and Pepper. |
|
2
Done
|
Heat Olive Oil in a Large Skillet Over Medium-High Heat. |
|
3
Done
|
Saute Chicken Chunks Until Browned on All Sides and Cooked Through, About 5 Minutes. |
|
4
Done
|
Remove Chicken from Pan and Add Chicken Broth, Apricot Preserves, and Soy Sauce. Bring to a Boil, Stirring. Cook For 1-2 Minutes - Don't Let It Burn! |
|
5
Done
|
Remove from Heat; Stir in Lime Juice and Thai Chili Paste. Add Chicken Back to Pan and Toss to Coat. Serve Over Rice. |
