| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Raw boneless chicken breasts; cut into 1/2-inch pieces |
| 3 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 4 | oz | Fresh or frozen; thawed snow peas |
| 1/4 | c | Whole blanched almonds |
| 1/2 | c | Smucker's Apricot Preserves |
| 1/3 | c | Chicken broth |
| 1 1/2 | tb | Soy sauce |
| 1 1/2 | tb | Cornstarch |
| 1/8 | ts | Ground ginger |
| 4 | c | Hot cooked rice; (up to 6) |
| 2 | minutes. |
INSTRUCTIONS
Recipe By : Smucker's(r) Cook and stir in hot oil in wok or large skillet until chicken is brown. Sprinkle chicken with salt. Add snow peas and almonds to wok; cook and stir Mix preserves, chicken broth, soy sauce, corn starch and ginger; stir into wok. Heat to boiling, boil, stirring constantly, until thickened. Serve over rice. Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 21, 1998
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