One-Pan Sweet & Sour Chicken

Land O Lakes

½ cup apricot preserves

2 tablespoons soy sauce

2 tablespoons cider vinegar

2 tablespoons freshly grated gingerroot

4 tablespoons unsalted butter

1 (14- to 16-ounce) package chicken tenders or chicken stir fry meat

6 ounces (about 2 cups) snow peas

1 cup matchstick carrots

1 cup pineapple chunks, drained

3 cups cooked long grain rice

Combine apricot preserves, soy sauce, vinegar and gingerroot in small bowl; mix well using wire whisk. Set aside.

It's weird mixing jelly into things, but do-able.

Melt 1 tablespoon butter in 12-inch skillet over medium-high heat until sizzling; add chicken. Cook, stirring occasionally, until chicken starts to brown (6 to 8 minutes). 

I thought the tenor of the ingredient list was that you were supposed to use, like, packaged frozen chicken, so I used these Avengers-shaped chicken nuggets.  I think I was wrong about that. It would probably have been a better idea to just get chicken from the poultry section.

Add remaining 3 tablespoons butter, snow peas and carrots. Continue cooking until vegetables are crisply tender (3 to 5 minutes). 

That said, we had Avengers Chinese food, so that was pretty baller.

Stir in apricot mixture and pineapple; continue cooking until heated through (1 to 2 minutes).

Serve over cooked rice.

All done! 

My Rating: 4/5 "This is legit. It's not the most nuanced sweet-and-sour sauce (I've def made some nicer ones), but the combination of the sweet sauce with the crunch of the vegetables and the awesomeness of the chicken? Good stuff."