A favorite restaurant dish that you can make at home.
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1/2 cup apricot preserves
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons freshly grated ginger root
1 Half Stick (1/4 cup) Land O Lakes® Unsalted Butter
1 (14- to 16-ounce) package chicken tenders or chicken stir-fry meat
6 ounces (about 2 cups) snow peas
1 cup matchstick-cut carrots
1 cup pineapple chunks, drained
3 cups cooked long grain rice
*Substitute 1 teaspoon ground ginger.
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.
Explore reviews fromour online community
Good recipe fixed as directed the first time. TOTAL TIME should be changed to 45 MIN to include the rice (45 minutes). Instead of frying the carrots and snow peas; I cooked them in boiling water in a sauce pan. The carrots go into boiling water first, after three minutes add the snow peas and allow them to cook only 2 minutes more. I find the vegetables cooked this way more enjoyable as they do not "wilt" and they retain more crispness. I still used the pineapple chunks but only cut them in half. Having retained distinct shapes of ingredients makes the dish more interesting and less mushy. Also by baking the chicken; pieces instead of frying; makes the chicken less tough. This will increase the prep time slightly but it is worth the effort, raises the score to a 5-star level and still uses the same amount of Land-O-Lakes butter.
My sons loved to eat, it's good menu to try to cook.