Apricot Chicken Oriental Photo
Apricot Chicken Oriental

YIELD Makes 4 servings

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:

  1. 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.
  2. Stir in preserves, water, soy sauce, apricots, liquid from water chestnuts, ginger and garlic powder. Simmer 25 minutes or until chicken is tender.
  3. Meanwhile, prepare Apricot Rice.
  4. 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.
  5. Serve chicken and vegetables over rice. Garnish, if desired.
This recipe appears in: Asian

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