Serves 4
1 c. long grain white rice
18 oz. frozen chicken nuggets
½ c. apricot preserves
2 tbs. low sodium soy sauce
2 tbs. cider vinegar
2 tsp. grated fresh ginger
1 tbs. canola oil
4 stalks of celery, thinly sliced
½ pd. Snow peas
1 chili pepper (such as Serrano or jalapeño), seeded and sliced
½ cup roasted cashews or peanuts
2 scallions, thinly sliced
1 Cook the rice according to package directions. Meanwhile, cook the chicken according to package directions.
2 In a small bowl, make the sauce; Whisk together the preserves, soy sauce, vinegar, and ginger; set aside.
3 Heat the oil in a large skillet. Add the celery and cook, tossing for 2 mins. Add the snow peas and chili pepper and cook tossing until vegetables are tender, 1-2 mins.
4 Add the chicken, sauce, and cashews and toss to coat. Serve over rice and sprinkle with the scallions.
Happy cooking,
Chaeli
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