Ingredients
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1/2 cup apricot preserves
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2 tablespoons soy sauce
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1 tablespoon chicken broth or 1 tablespoon sherry wine
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1 tablespoon vegetable oil
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1 tablespoon cornstarch
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1 teaspoon minced garlic
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1/4 teaspoon ground ginger
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1 medium green pepper, chopped
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1/2 cup salted cashews
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hot cooked rice
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1 lb boneless skinless chicken breast, cut into strips
Instructions
- 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.
- Editor's Note: This recipe was tested in a 1,100-watt microwave.