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Tuesday, March 15, 2011

Apricot Chicken

  • 1/2 cup apricot preserves
  • 2 tablespoons soy sauce
  • 1 tablespoon chicken broth or sherry
  • 1 tablespoon canola 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 bowl, combine the first seven ingredients. Add mixture and chicken to a pan, cook at medium heat. Cook chicken till almost no longer pink, add green peppers and cashews. Cook the entire mixture on the stove top till chicken is no longer pink. The longer on the stove top, the more tender the peppers will become. Serve over hot cooked rice.
Nutrition Facts: 1 serving (1 cup) equals 391 calories, 16 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 34 g carbohydrate, 2 g fiber, 28 g protein.

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