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A favorite restaurant dish that you can make at home.
Combine apricot preserves, soy sauce, vinegar and gingerroot in bowl; mix well using whisk. Set aside.
Melt butter in 12-inch skillet over medium-high heat until sizzling; add chicken. Cook, stirring occasionally, 6-8 minutes or until chicken begins to brown. Add snow peas and carrots. Continue cooking 3-5 minutes or until vegetables are crisply tender. Stir in apricot mixture and pineapple; continue cooking 1-2 minutes or until heated through.
Serve over cooked rice.
Dietary Fiber: 4g
I made this according the the recipe (always the first time). Next time I will saute the chicken in a hotter skillet and turn it down for the rest of the recipe. Although not mentioned, this recipe is gluten free and my wife and I both loved the freshness of the flavor and the durability of the left overs. This could turn into a dinner for company and would be easy to expand.
my hubby loves it
I only used three tablespoons of butter (sorry, Land O' Lakes people) but this was delicious!
Took me a lot longer than the 35 minutes total time on the recipe. Cut the soy sauce in half, cut the ginger root in half and used pineapple tidbits instead of chunks. Could not get the chicken to brown without overcooking and the carrots need to go in skillet before the snow peas or the snow peas will over cook. On the positive side, my husband will eat it again which doesn't happen very often with a new recipe!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3375
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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