INGREDIENTS
2
tablespoons butter or margarine
2
whole chicken breasts, split, skinned and boned
1
jar (10 ounces) apricot preserves
1
cup water
1/2
cup soy sauce
12
dried apricots, chopped
1
can (8 ounces) sliced water chestnuts, drained and liquid reserved
1
teaspoon ground ginger
1
teaspoon garlic powder
Apricot Rice (recipe)
2
cups sliced mushrooms
1
red or green bell pepper, cut into strips
3
stalks celery, diagonally sliced
1
bunch green onions, sliced
1
package (6 ounces) frozen pea pods
Soybean sprouts for garnish
*To prevent apricots from sticking to knife, spray the blade with nonstick cooking spray before chopping.
PREPARATION:
- Melt butter in large skillet over medium heat until foamy. Add chicken to skillet in single layer; cook 10 minutes or until chicken is browned, turning once.
- Stir in preserves, water, soy sauce, apricots, liquid from water chestnuts, ginger and garlic powder. Simmer 25 minutes or until chicken is tender.
- Meanwhile, prepare Apricot Rice.
- Add mushrooms, celery, bell pepper, water chestnuts, green onions and pea pods to skillet; cook and stir 5 minutes or until vegetables are heated through.
- Serve chicken and vegetables over rice. Garnish, if desired.
This recipe appears in:
Asian
