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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lots of lip-smacking apricot flavor makes this sweet chicken stir-fry from Sharon Warner Sunday-special! âIt goes together so quickly,â she writes from Ada, Oklahoma, âand I get rave reviews whenever I serve it.â 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 pound boneless skinless chicken breasts, cut into 1-inch pieces |
2 teaspoons canola oil |
1/2 cup 100% orange marmalade spreadable fruit |
1/3 cup dried apricots, cut into thirds |
1/2 to 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. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
2. Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. 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. Bring to a boil.
3. Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
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