Serves: 4 servings
Source: Crazy Plates
Ingredients:
- 1/2 cup low fat chicken broth
- 2 tablespoons each apricot jam, reduced sodium soy sauce
- 1 tablespoon each ketchup, grated ginger root, and cornstarch
- 1 teaspoon sesame oil
- 1 clove of garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 boneless chicken breast halves, cut in strips
- 1 cup sliced sweet red pepper
- 1 cup of snow peas
- 1 cup sliced water chestnuts
- 2 cups packed, baby spinach leaves
- 8 whole basil leaves, optional
- 4 cups of hot brown rice or noodles
Instructions:
-
To make the sauce, combine broth, jam, soy sauce, ketchup,ginger root, sesame oil, garlic, crushed red pepper flakes, and corn starch.
-
Heat oil in wok over high heat. Add chicken. Cook and stir until chicken is no longer pink. Continue to cook another 2 minutes until chicken is lightly browned. Add red pepper and cook for 2 more minutes. Add corn cobs, water chestnuts, spinach leaves, and green onion and cook for 3 more minutes. Add basil leaves and the sauce and stir until sauce is bubbly and has thickened. Serve over hot rice or pasta.