Apricot Chicken

From Simple and Delicious (March/April 2006), page 33.

Yield: 4 servings

½ cup apricot preserves (or jam)
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
¼ teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
½ cup salted cashews
Hot cooked rice

In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. 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 juices run clear, stirring once. Let stand for 3 minutes.

Serve with rice.

Nutrition Facts:
1 cup = 391 calories, 16 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 34 g carbohydrate, 2 g fiber, 28 g protein

Notes:
- I ended up having to microwave my chicken longer than it says, but that might be because my “shallow dish” was more of a not-so-shallow bowl.
- Unless you plan on not having leftovers, I would recommend adding the cashews just before eating. If they sit until the next meal, they’ll get soggy.