This is super simple and yummy, and since summer is here I make this so our house doesn't get all hot. Along with making rice with my microwave rice cooker. I love technology.
½ cup apricot preserves
2 tbs. soy sauce
2-4 tbs. chicken broth
1 tbs. vegetable oil
1 tsp. cornstarch
1 tsp. minced garlic
¼ tsp. ground ginger
1 large or 2 small boneless skinless chicken breasts, cut into strips
½ green pepper, chopped
½ cup salted cashew nuts, if you want (or you could use peanuts)
Hot cooked rice
In a shallow microwave-safe dish (preferably with a lid), combine the first seven ingredients. Cut chicken in thin strips, with kitchen shears or knife, into bowl. Cover
and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.
***I like to double this for leftovers, by adding a little more chicken and doubling the sauce. If you double it, just add more cooking time.