| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Low fat |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Dark Sesame Oil |
| 3 |
|
Cloves Garlic; peeled and minced |
| 1 |
lb |
Boneless Skinless Chicken Breasts; cut in thin strips |
| 1 |
tb |
Sesame Seeds |
| 1/3 |
c |
Dried Apricots; sliced |
| 1/2 |
c |
Water |
| 1/2 |
c |
Apricot Preserves |
| 1 |
tb |
Reduced Sodium Soy Sauce |
| 1 |
tb |
Dijon Mustard |
| 1/2 |
ts |
Fresh Ginger; grated |
| 1/2 |
lb |
Snow Peas; ends trimmed |
INSTRUCTIONS
In a large nonstick frying pan over medium heat, heat the oil. Add the
garlic and saute for 1 minute. Add chicken and saute until browned and no
longer pink in the center, about 5 minutes.
Add the sesame seeds and saute, stirring frequently, until browned, about 2
minutes. Add the apricots, water, apricot preserves, soy sauce, mustard and
ginger and bring to a boil. Reduce the heat to low and simmer for 5
minutes. Add the snow peas and simmer until tender-crisp, about 5 minutes
more.
To serve, divide among 4 individual plates.
Recipe by: Jane Fonda Cooking For Healthy Living
Posted to recipelu-digest Volume 01 Number 431 by James and Susan Kirkland
<kirkland@gj.net> on Jan 01, 1998
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”