Ingredients
1/2 cup apricot preserves2 tablespoons reduced-sodium soy sauce1 tablespoon chicken broth or sherry1 tablespoon canola oil1 tablespoon cornstarch1 teaspoon minced garlic1/4 teaspoon ground ginger1 pound boneless skinless chicken breasts, cut into strips1 medium green pepper, chopped1/2 cup salted cashewsHot cooked rice Crushed red pepper flakes, optional
Preparation
In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. 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 is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and, if desired, sprinkle with red pepper flakes.
