Apricot Chicken Oriental
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Apricot Chicken Oriental." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/apricot-chicken-oriental-recipe.htm> 23 July 2008.
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 follows)
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
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.
Apricot Rice
Yield: Makes 3 cups rice
Ingredients:
2-1/2
cups water
1/4
cup finely chopped dried apricots
1/4
teaspoon salt
1
cup long-grain rice
Preparation:
1.
Combine water, apricots and salt in medium saucepan. Bring to a boil; stir in rice.
2.
Cover; reduce heat and simmer 20 minutes. Remove from heat; let stand 5 minutes.
This recipe appears in: Middle Eastern