This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Hot-And-Sweet Apricot Chicken
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (15 1/4 ounce size) apricot halves in juice, drained and juice reserved
1 tablespoon cornstarch
1 teaspoon five-spice powder
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon crushed red pepper
2 teaspoons chili or vegetable oil
1 pound boneless skinless chicken breast, cut into 2x1/4-inch slices
1 tablespoon finely chopped gingerroot
1 pound asparagus, cut into 1-inch pieces
4 medium green onions, cut into 1-inch pieces
1 can (8 ounce size) pineapple chunks in juice, drained
6 cups hot cooked brown rice
directions
Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center.
Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.
added by
sgirl
nutrition data
392 calories, 4 grams fat, 65 grams carbohydrates, 24 grams protein per serving. This recipe is low in sodium.
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