1 cup brown rice (we just used white, because that's what we had)
1/2 apricot preserves
2 Tbs cider vinegar
1 Tbs grated fresh ginger (didn't have fresh ginger, so we just added a little ground ginger)
1/4-1/2 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 Tbs 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 a 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.
*would also be good with cashews added.
Recipe from Woman's Day magazine
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