Here is a quick and easy chicken dinner. I am not a big fan of dried fruit I prefer the fresh fruit. But I love dried apricots and apples thanks to my dad he has been making for years. Mom and Dad always have of big jar of dried apples on the counter in the kitchen. You could also serve it over rice Mike liked the quinoa so well last time he requested it again. It was perfect the little nutty taste form the quinoa mixed with the fruit flavor. The Chinese five spice powder just takes it over the top. Be sure and come back tomorrow one of my fellow bloggers left me an award I will post about it tomorrow.
Apricot and Quinoa Chicken
11/2 cups reduced-sodium chicken broth
1 cup uncooked quinoa
1 tablespoon cornstarch
1/2 cup cold water
1 pound boneless skinless chicken breasts cut into 1-inch pieces
2 teaspoons olive oil
1/2 cup apricot preserves or jam
1/3 cup dried apricots, cut into thirds
1/2 to 1 teaspoon Chinese five-spice powder
1 teaspoon reduced- sodium soy sauce
In a small saucepan, bring broth and quinoa to a boil. Reduce heat; cover and simmer for 15 minutes or until quinoa is cooked.
Meanwhile, in small bowl, combine cornstarch and water until smooth; set aside. In large nonstick skillet or wok coasted with nonstick cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the jam, apricots, five-spice powder and soy sauce. Bring to a boil
Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over quinoa.
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