Sweet & Sour Chicken with Brown Rice

2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tbsp. each reduced-sodium soy sauce, cornstarch, apricot preserves
2 tbsp. canola oil, divided
1 lb. chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 tsp. finely grated or minced ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables; snow peas, broccoli and bell peppers
1 can (5 oz.) sliced water chestnuts, drained

Prepare rice according to pkg. directions. Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate. Add remaining 1 tbsp. oil, garlic and ginger to pan and cook, stirring, until fragrant, 20 - 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until vegetables are tender-crisp, 4 - 6 minutes. Stir in water chestnuts and chicken. Whisk reserved sauce and add to pan. Simmer, stirring constantly, until sauce is thickened and chicken is heated through, about 1 minute. Serve with rice.
 

Thanks Vernalisa