Sunday, January 4, 2009

Apricot Chicken

  • 1/2 cup apricot preserves
  • 2 tablespoons soy sauce
  • 1 tablespoon chicken broth (I usually omit this because 1 tablespoon is not worth opening a whole can to me)
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into strips (between 4-6 chicken breasts)
  • 1 medium green pepper, chopped
  • 1/2 cup salted cashews
  • hot cooked rice
Of course cook and cut the chicken. Then, in a large bowl combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve over rice.

Yield: 4 servings

Andrew and I love this recipe. It is a great stir fry that is quick to make because you are microwaving it! I wanted to get a recipe on before I started back to school, because who knows what will happen then. I hope you enjoy it. Love, Hannah.

1 comment:

  1. Way to go Hannah! This sounds great! I can't wait to try it.