Post by Loupy on Feb 4, 2014 13:18:00 GMT -7
Apricot Chicken Stir-Fry
From: www.tasteofhome.com/
This sweet, fruity sauce goes very well with chicken. It's a great dish for two, but the recipe is easily adjusted to serve more.
Prep/Total Time: 20 min.
MAKES: 2 servings
Ingredients
1/2 pound boneless skinless chicken breasts, cut into strips
1 teaspoon canola oil
1 cup fresh snow peas
6 tablespoons apricot preserves
1/4 cup water
1 garlic clove, minced
1-1/2 teaspoons sesame oil
1 teaspoon sesame seeds, toasted
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon Dijon mustard
Hot cooked rice
Directions
In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes.
Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender.
Serve with rice
Nutritional Facts
1-1/4 cups equals
364 calories,
9 g fat
2 g saturated fa,
63 mg cholesterol,
258 mg sodium,
46 g carbohydrate,
3 g fiber,
26 g protein.
Tips:
This was a nice, quick meal. It wasn't too sweet. I would personally put the peas in 2-3 minutes later so they stay a little more crisp-tender and don't get overcooked and would use perhaps half to three quarters of the water to make it a little thicker or put in a little cornstarch mixed with water to thicken it just because I like my sauces a little thicker. We threw sliced almonds on top, which went very nicely!
From: www.tasteofhome.com/
This sweet, fruity sauce goes very well with chicken. It's a great dish for two, but the recipe is easily adjusted to serve more.
Prep/Total Time: 20 min.
MAKES: 2 servings
Ingredients
1/2 pound boneless skinless chicken breasts, cut into strips
1 teaspoon canola oil
1 cup fresh snow peas
6 tablespoons apricot preserves
1/4 cup water
1 garlic clove, minced
1-1/2 teaspoons sesame oil
1 teaspoon sesame seeds, toasted
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon Dijon mustard
Hot cooked rice
Directions
In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes.
Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender.
Serve with rice
Nutritional Facts
1-1/4 cups equals
364 calories,
9 g fat
2 g saturated fa,
63 mg cholesterol,
258 mg sodium,
46 g carbohydrate,
3 g fiber,
26 g protein.
Tips:
This was a nice, quick meal. It wasn't too sweet. I would personally put the peas in 2-3 minutes later so they stay a little more crisp-tender and don't get overcooked and would use perhaps half to three quarters of the water to make it a little thicker or put in a little cornstarch mixed with water to thicken it just because I like my sauces a little thicker. We threw sliced almonds on top, which went very nicely!
