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This sweet, fruity sauce goes very well with chicken. It's a great dish for two, but the recipe is easily adjusted to serve more.
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 364 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 258 mg sodium, 46 g carbohydrate, 3 g fiber, 26 g protein.
Originally published as Apricot Chicken Stir-Fry in Reminisce October/November 2010, p44
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 10, 2012 by blue_eyes998
This was a nice, quick meal. It wasn't too sweet. I would personally put the peas in 2-3 minutes later so they stay a little more crisp-tender and don't get overcooked and would use perhaps half to three quarters of the water to make it a little thicker or put in a little cornstarch mixed with water to thicken it just because I like my sauces a little thicker. We threw sliced almonds on top, which went very nicely!
Reviewed on Apr. 05, 2012 by kcc1108
Very easy and super tasty! The only "complaint" is that the sauce was too thin; next time I will probably omit the water but may try adding a thinkener instead.
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© Reiman Media Group, LLC., 2012