INGREDIENTS
½ cup low sugar apricot spread
¼ cup unsweetened orange juice
2 teaspoons cornstarch
2 teaspoons Dijon mustard
Vegetable cooking spray
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
1 ½ pounds boneless chicken breast halves, skinned and cut into ¼ inch strips
2 medium oranges, peeled and sectioned
3 cups hot cooked rice (cooked without salt or fat)
Orange twists
Fresh parsley
PREPARATION
Combine first 4 ingredients in a small bowl. Beat with wire whisk until well blended. Set aside. Coat a large, heavy skillet or wok with cooking spray and place over a medium high heat until hot. Add garlic and ginger, stir fry for 30 seconds. Add chicken and stir fry for 4 minutes or until it loses its pink color. Transfer chicken to a large bowl and keep warm. Add reserved orange juice mixture to skillet and bring to a boil stirring constantly. Reduce the heat and cook 1 minute or until thickened, stirring constantly. Add orange juice mixture and orange sections to the chicken bowl. Toss lightly and coat well.
Serve over ½ cup rice. Garnish each with an orange twist and a bit of parsley. Serve immediately.
Yield: 6 main course meals