The apricot chicken is so scrumptious. I pounded boneless chicken breast until very thin and then pan fried them. I topped it with an apricot sauce mixture containing apricot preserves, soy sauce, sherry, garlic and fresh ground ginger, and I added chopped red and yellow pepper and chopped green onion. The flavors all come together so perfectly.
To go with the apricot chicken I made fried rice. I got this recipe from my close friend Andrea Leland.
It starts with rice that is pre-cooked and then allowed to cool. I added chopped red bell pepper, celery, baby corn, minced ginger, minced garlic, green onion, soy sauce, dark sesame oil
and snow peas. I have to say they went together perfectly and tasted out of this world!
Apricot Chicken
4 ServingsPrep/Total Time: 15 min.
* I tripled the sauce, and added extra vegetables.
Ingredients 1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon Progresso ® 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 large resalable, combine the first seven ingredients; add chicken.
Seal bag and turn to coat chicken.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Stir in green pepper and cashews until chicken is no longer pink. Let stand for 3 minutes. Serve with rice. Yield: 4 servings.
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.
recipe adapted from Family Fun
Ingredients:1 tablespoon peanut or canola oil
1 small red bell pepper, diced into 1/2-inch pieces
2 celery ribs, thinly sliced
1 small can baby corn, drained and cut into 1 inch pieces
1 teaspoon minced ginger root
2 garlic cloves, finely minced
2 scallions, thinly sliced
6 cups cold cooked white or brown rice
1/3 cup soy sauce
2 tablespoons dark sesame oil
1 cup bean sprouts, roughly chopped
Instructions:Heat oil in a large nonstick skillet over medium-high heat and cook the red pepper, celery, and ginger in it for 2 minutes. Add the garlic, scallions, and baby corn and cook for 30 seconds more, then stir in the rice and meat (chicken, pork or tofu), if using. Drizzle on the soy sauce and sesame oil.
Toss the rice well and cook it for 2 more minutes or until heated through. Gently stir in the bean sprouts. Serve at once, or cool and reheat within 48 hours. Serves 8 as a side dish.
1 small red bell pepper, diced into 1/2-inch pieces
2 celery ribs, thinly sliced
1 small can baby corn, drained and cut into 1 inch pieces
1 teaspoon minced ginger root
2 garlic cloves, finely minced
2 scallions, thinly sliced
6 cups cold cooked white or brown rice
1/3 cup soy sauce
2 tablespoons dark sesame oil
1 cup bean sprouts, roughly chopped
Instructions:Heat oil in a large nonstick skillet over medium-high heat and cook the red pepper, celery, and ginger in it for 2 minutes. Add the garlic, scallions, and baby corn and cook for 30 seconds more, then stir in the rice and meat (chicken, pork or tofu), if using. Drizzle on the soy sauce and sesame oil.
Toss the rice well and cook it for 2 more minutes or until heated through. Gently stir in the bean sprouts. Serve at once, or cool and reheat within 48 hours. Serves 8 as a side dish.
