Asian Spiced Chicken With Vanilla Apricot Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I got this recipe from McCormick. This recipe has a unique contrast of flavor, is healthy, uses ingredients that most people have on hand, and is so good! I have altered it a little from the original. I like to serve over rice with crunchy wonton strips on top (original recipe used wonton cups, no rice & served as an appetizer). I double the sauce when I make it because it's that good! I don't know of many asian resaurants that make a dish this great! Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes |
1 cup finely chopped onion |
2 tablespoons soy sauce |
1 teaspoon lemon juice |
2 tablespoons olive oil |
1 teaspoon basil leaves |
1 teaspoon ground cumin |
3/4 teaspoon ground ginger |
1/2 teaspoon black pepper |
1 cup fresh spinach, cut into thin strips |
1/2 cup apricot jam |
1 tablespoon orange juice |
1 teaspoon vanilla extract |
1/4 teaspoon ground ginger |
1/8 teaspoon pumpkin pie spice |
Directions:
1. Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
2. Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Serve over rice.
3. To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. Serve sauce on side, or pour over chicken mixture.
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