Sweet & Spicy Chicken Stir-Fry
Serves 4
Active: 15 min
Total: 15 min
Ingredients
1 cup brown rice
1/2 cup apricot preserves
2 Tbsp cider vinegar
1 Tbsp grated fresh ginger
1/4 to 1/2 tsp crushed red pepper flakes
3 tsp canola oil
1 lb boneless, skinless chicken breasts, sliced crosswise 1/4 in. thick
2 medium carrots, cut into very thin strips
1/2 lb snow peas, halved diagonally lengthwise
1. Cook the rice according to package directions.
2. Meanwhile, in a small bowl, combine the apricot preserves, vinegar, ginger, red pepper flakes and 1 Tbsp water; set aside.
3. Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until golden brown, 1 to 2 minutes per side; transfer to plate.
4. Add the carrots, snow peas and remaining tsp oil and cook, tossing, for 2 minutes. Return the chicken to the skillet, add the apricot mixture, and cook until the chicken is cooked through and the vegetables are just tender, 2 to 3 minutes more. Serve over the rice.
Woman's Day, February 2011, p. 126.
