Total Time: 30 minutes
Servings: 6
Ingredients:
• 1 can (15¼ ounces – 432 g) apricot halves in juice, drained and juice reserved
• 1 tablespoon cornstarch
• 1 teaspoon five-spice powder
• 2 teaspoons reduced-sodium soy sauce
• ½ teaspoon crushed red pepper
• 2 teaspoons chili or vegetable oil
• 1 pound (453.5 g) boneless skinless chicken breast, cut into 2x¼-inch slices
• 1 tablespoon finely chopped gingerroot
• 1 pound (453.5 g) asparagus, cut into 1-inch pieces
• 4 medium green onions, cut into 1-inch pieces
• 1 can (8 ounces – 226.7 g) pineapple chunks in juice, drained
• 6 cups hot cooked brown rice
Method:
- Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat the side. Add chicken and gingerroot; stir-fry about 2 minutes or until the chicken is no longer pink in the center. Add asparagus and onions; stir-fry about 2 minutes or until the asparagus is crisp-tender.
- Stir in the juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Serve with rice.
Expert Tips:
- Serve with tossed green salad, whole-grain bread, coconut pudding and tea.
- Use 1 package (10 ounces – 283 g) frozen asparagus cuts, thawed, in place of fresh asparagus.
http://www.bettycrocker.com/recipes/hot-and-sweet-apricot-chicken/362af630-d0bd-4b17-82c9-fd30b1f208c9?term=chicken+breasts+sweet+chili+sauce