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apricot preserves soy sauce cider vinegar gingerroot butter chicken tenders snow peas matchstick pineapple long grain rice
Viewed: 47 - Published at: 3 years agoIngredients
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- 2 tablespoons cider vinegar
- 2 tablespoons freshly grated gingerroot
- 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
Method
- 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.
