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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups reduced-sodium chicken broth |
3/4 cup uncooked long grain rice |
1 tablespoon cornstarch |
1/2 cup cold water |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
2 teaspoons canola oil |
1/2 cup orange marmalade (100% spreadable fruit) |
1/3 cup dried apricot, cut into thirds |
1/2-1 teaspoon chinese five spice powder |
1 teaspoon reduced sodium soy sauce |
Directions:
1. In a small saucepan, bring broth and rice to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
3. Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside.
4. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce.
5. Bring to a boil.
6. Stir cornstarch mixture and stir into chicken mixture.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Serve with rice.
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