Cooking with Rena Lee

Prep Time: 15 min
Cook Time: 15 min

Yield:4

INGREDIENTS:

1 cup	brown rice
1/2 cup	apricot preserves
2 tbsp	cider vinegar
1 tbsp	fresh ginger, grated
1/4 - 1/2 tsp	red-pepper flakes, crushed
3 tsp	canola oil
1 lb	boneless, skinless chicken breasts, sliced crosswise 1/4in thick
2	medium carrots, cut into very thin strips
1/2 lb	snow peas, halved diagonally lengthwise

DIRECTIONS:

Cook rice according to package directions.
Meanwhile, in a small bowl, combine the apricot preserves, vinegar, ginger, red pepper flakes and 1 tbsp water, set aside.
Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until golden brown, 1-2 minutes per side; transfer to a plate.
Add the carrots, snow peas and remaining tsp oil and cook, tossing, for 2 minutes. Return the chicken to the skillet, add the apricot mixture, and cook until the chicken is cooked through and vegetables are just tender, 2-3 minutes more.
Serve over the rice.