"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Apricot Chicken Recipe

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This recipe for Apricot Chicken, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup apricot preserves
2 tablespoons 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

Directions:
Directions:
In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. 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 juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I got this recipe from www.tasteofhome.com/Recipes by Vicki Ruiz, Twin Falls, Idaho
Nutrition Facts
One serving: (1 cup) Calories: 391 Fat: 16 g Saturated Fat: 3 g Cholesterol: 63 mg Sodium: 673 mg Carbohydrate: 34 g Fiber: 2 g Protein: 28 g

 

 

 

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