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Old 06-30-2007, 01:49 PM
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Oriental Chicken

• 12 ounces boneless chicken breasts, cut into 1/2-inch pieces
• 3 tablespoons CRISCO® vegetable oil
• 1/2 teaspoon salt
• 4 ounces fresh or frozen, thawed snow peas
• 1/4 cup whole blanched almonds
• 1/2 cup SMUCKER'S® Apricot Preserves
• 1/3 cup chicken broth
• 1-1/2 tablespoons soy sauce
• 1-1/2 tablespoons cornstarch
• 1/8 teaspoon ground ginger
• 4-6 cups hot cooked rice

Directions Heat oil in wok or large skillet, add chicken, and stir until brown. Sprinkle chicken with salt. Add snow peas and almonds to wok; cook and stir two minutes.
Mix preserves, chicken broth, soy sauce, cornstarch, and ginger; stir into wok with cooked chicken and vegetables. Heat to boiling, boil, stirring constantly, until thickened. Serve over rice.
Makes 4 servings.
Margaret Ball
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