Ingredients
1/4 pound boneless skinless chicken breasts, cut into thin strips1/2 teaspoon canola oil1/2 cup fresh snow peas3 tablespoons apricot preserves2 tablespoons water1 small garlic clove, minced3/4 teaspoon sesame oil1/2 teaspoon sesame seeds, toasted1/2 teaspoon soy sauce1/8 teaspoon Dijon mustard1/8 teaspoon ground gingerHot cooked rice
Preparation
In a large skillet or wok, stir-fry chicken in oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, mustard and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken juices run clear and vegetables are tender. Serve with rice.
