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Apricot Chicken Oriental
Apricot Chicken Oriental
Yield: Makes 4 servings
Ingredients:
2tablespoons butter or margarine
2whole chicken breasts, split, skinned and boned
1jar (10 ounces) apricot preserves
1cup water
1/2cup soy sauce
12dried apricots, chopped
1can (8 ounces) sliced water chestnuts, drained and liquid reserved
1teaspoon ground ginger
1teaspoon garlic powder
Apricot Rice (recipe follows)
2cups sliced mushrooms
1red or green bell pepper, cut into strips
3stalks celery, diagonally sliced
1bunch green onions, sliced
1package (6 ounces) frozen pea pods
Soybean sprouts for garnish
Preparation:
1.Melt butter in large skillet over medium heat until foamy. Add chicken to skillet in single layer; cook 10 minutes or until chicken is browned, turning once.2.Stir in preserves, water, soy sauce, apricots, liquid from water chestnuts, ginger and garlic powder. Simmer 25 minutes or until chicken is tender.3.Meanwhile, prepare Apricot Rice.4.Add mushrooms, celery, bell pepper, water chestnuts, green onions and pea pods to skillet; cook and stir 5 minutes or until vegetables are heated through.5.Serve chicken and vegetables over rice. Garnish, if desired.
Apricot Rice
Yield: Makes 3 cups rice
Ingredients:
2-1/2cups water
1/4cup finely chopped dried apricots
1/4teaspoon salt
1cup long-grain rice
Preparation:
1.Combine water, apricots and salt in medium saucepan. Bring to a boil; stir in rice.2.Cover; reduce heat and simmer 20 minutes. Remove from heat; let stand 5 minutes.
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