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Apricot Chicken
"This is a great way to fix chicken quickly. Leftovers are always just as good the next day. For variation, you can use pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. -Vicki Ruiz, Twin Falls, Idaho"
Servings:
4
PREP TIME:
10 Min
COOK TIME:
5 Min
READY IN:
15 Min
INGREDIENTS:
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
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
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice
DIRECTIONS:
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 with rice.
This recipe was tested in a 1,100-watt microwave.
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