Ingredients
1/2 pound boneless skinless chicken breasts, cut into strips1 teaspoon canola oil1 cup fresh snow peas6 tablespoons apricot preserves1/4 cup water1 garlic clove, minced1-1/2 teaspoons sesame oil1 teaspoon sesame seeds, toasted1 teaspoon reduced-sodium soy sauce1/4 teaspoon ground ginger1/4 teaspoon Dijon mustardHot cooked rice
Preparation
In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender. Serve with rice.
