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
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.
Prep/Total Time: 15 min.
Makes 4 servings
Additional info
leftovers are always just as good the next day. For variation, you can used pork instead of chicken and you can addadditional ingredients like pineapple, mandarin oranges, snow peas and broccoli.