Healthy Sweet and Sour Chicken

Ingredients

• ¾ Cup Jasmine Rice
• 1 Tbsp. Light Brown Sugar
• 2 Tbsp. Soy Sauce, Gluten-
• Free
• 1 Tbsp. Apple Cider Vinegar
• 1 Lb. Chicken Thighs
• 3 Green Onions
• 2 Garlic Cloves
• 2 tsp. Ginger, Chopped
• 3 oz Broccoli
• 2 ½ oz Water Chestnuts
• ¼ tsp. Red Pepper Flakes
• Olive Oil
• Salt Pepper
• Thoroughly rinse produce and pat dry. Trim and thinly slice
• whites of green onions. Slice remaining green onions at an
• angle (bias). Mince garlic.
• Start Cooking the Chicken

Instructions

1. 1

   Cook the Rice: Bring a medium pot with rice and 1 ½ cups water to a boil. Once boiling, season with a pinch of salt and pepper. Reduce to a simmer, cover, and cook for 18-20 minutes, or until tender. Jasmine rice is a fragrant long grain variety of rice that is a natural with the sweet and salty sauce in this dish.

2. 2

   Marinate Chicken: In a medium bowl, prepare marinade by combining brown sugar, soy sauce, and apple cider vinegar. Rinse chicken thighs and pat dry. Cut into 1” dice and place in bowl con- taining marinade. Thoroughly coat chicken with marinade.

3. 3

   Prepare the Ingredients: whites of green onions. Slice remaining green onions at an angle (bias). Mince garlic.

4. 4

   Start Cooking the Chicken: Heat 1 tsp. olive oil in a medium pan over medium-high heat. Place chicken in pan and cook for 5 minutes until chicken is browned. Transfer to bowl along with any juices that have accumulated in pan (chicken will finish cooking later). Wipe out pan and return to medium heat. These juices will help build the sauce.

5. 5

   Finish the Dish: Heat 1 tsp. olive oil in the pan used to cook chicken. Add ginger, garlic, white parts of green onions, and broccoli. Cook for 5 minutes and return chicken and any juices back to pan. Cook for another 5 minutes and then add water chestnuts. Cook for 2 more minutes and remove from heat once chicken reaches a minimum internal temperature of 165 degrees. Season with a pinch of salt and red pepper flakes (to taste).

6. 6

   Plate the Dish: Divide rice between 2 bowls or plates and add a serving of chicken and veggies. Garnish with green parts of green

7. 7

   Heat 1 tsp. olive oil in a medium pan over medium-high