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Chicken Apricot Stir-Fry

This sweet, fruity sauce goes very well with chicken. It's a great dish for two, but the recipe is easily adjusted to serve more. —Lori Lockrey, Sacrborough, Ontario
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 serving

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 1 teaspoon canola oil
  • 1 cup fresh snow peas
  • 6 tablespoons apricot preserves
  • 1/4 cup water
  • 1 garlic clove, minced
  • 1-1/2 teaspoons sesame oil
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Dijon mustard
  • Hot cooked rice

Directions

  • In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender. Serve with rice.
Nutrition Facts
1-1/4 cups: 364 calories, 9g fat (2g saturated fat), 63mg cholesterol, 258mg sodium, 46g carbohydrate (25g sugars, 3g fiber), 26g protein.

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