Raw boneless chicken breasts; cut into 1/2-inch pieces
3 Esslöffel
vegetable oil
1/2 Teelöffel
salt
4 x ca. 30 g
Fresh or frozen; thawed snow peas
1/4 Tasse
Whole blanched almonds
1/2 Tasse
Smucker's Apricot Preserves
1/3 Tasse
chicken broth
1 1/2 Esslöffel
soy sauce
1 1/2 Esslöffel
cornstarch
1/8 Teelöffel
ginger ground
4 Tasse
Hot cooked rice; (up to 6)
die Zubereitung:
Cook and stir in hot oil in wok or large skillet until chicken is brown. Sprinkle chicken with salt. Add snow peas and almonds to wok; cook and stir 2 minutes.
Mix preserves, chicken broth, soy sauce, corn starch and ginger; stir into wok.
Heat to boiling, boil, stirring constantly, until thickened. Serve over rice.
