Quick Apricot Chicken
This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I’ve used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli.
Ingredients
- 1/2 cup apricot preserves
- 2 tablespoons reduced-sodium 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
- Crushed red pepper flakes, optional
Instructions
- In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. 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 is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and, if desired, sprinkle with red pepper flakes.
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