| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”