Ingredients Jump to Instructions ↓

  1. 1-1/2 cups reduced-sodium chicken broth

  2. 3/4 cup uncooked long grain rice

  3. 1 tablespoon cornstarch

  4. 1/2 cup cold water

  5. 1 pound boneless skinless chicken breasts, cut into 1-inch pieces

  6. 2 teaspoons canola oil

  7. 1/2 cup 100% orange marmalade spreadable fruit

  8. 1/3 cup dried apricots, cut into thirds

  9. 1/2 to 1 teaspoon Chinese five-spice powder

  10. 1 teaspoon reduced-sodium soy sauce

Instructions Jump to Ingredients ↑

  1. In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil. Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.


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