Apricot Chicken Oriental
|Whole chicken breasts||2 , split, skinned and boned|
|Apricot preserves||10 Ounce (1 Jar)|
|Water||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Canned sliced water chestnuts||8 Ounce, drained and liquid reserved (1 Can)|
|Dried apricots||12 , coarsely chopped|
|Ground ginger||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Apricot rice||1⁄2 Cup (8 tbs)|
|Celery ribs||3 , diagonally sliced|
|Sliced mushrooms||2 Cup (32 tbs)|
|Green onions||1 Bunch (100 gm), sliced|
|Frozen pea pods||6 Ounce (1 Package)|
|Bell pepper||1 , cut into strips (Red Or Green)|
Melt butter in large skillet over medium heat.
Add chicken; cook until brown on both sides.
Stir in preserves, water, soy sauce, liquid from water chestnuts, apricots, ginger and garlic powder.
Simmer 40 minutes or until chicken is tender.
Meanwhile, prepare Apricot Rice.
Add celery, mushrooms, green onions, pea pods, red pepper and water chestnuts to skillet; cook and stir 5 minutes or until heated through.
Serve chicken and vegetables over rice.
Garnish as desired.
Apricot Rice: Combine 2 1/2 cups water, 1/4 cup finely chopped dried apricots and 1/4 teaspoon salt in medium-sized saucepan.
Bring to a boil; stir in 1 cup long-grain rice.
Cover; reduce heat and simmer 20 minutes.
Remove from heat; let stand 5 minutes.