Monday, October 4, 2010

Apricot Chicken

I made so much food this weekend and I will try and get it all posted soon. Conference weekend involves way too much food at our house.
This is an easy dinner, but one of my favorites.
Apricot Chicken

1/2 cup apricot preserves
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp cornstarch
1 tsp minced garlic
1/4 tsp ginger
1 lb boneless, skinless chicken breasts, cut into chunks
1 green bell pepper, cut into strips
1/2 cup cashews
cooked rice

In a large bowl, combine the first 7 ingredients. Add chicken and toss to coat. Transfer to skillet and cook until juices run clear. Add green pepper and cashews. Cook until heated through. Serve with hot rice.

Serves 4

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