Apricot Orange Chicken

By Totlxtc

Ingredients

• 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
• 3/4 * 3/4 cup uncooked long grain rice
• 1 * 1 tablespoon cornstarch
• 1/2 * 1/2 cup cold water
• 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 2 * 2 teaspoons canola oil
• 1/2 * 1/2 cup 100% orange marmalade spreadable fruit
• 1/3 * 1/3 cup dried apricots, cut into thirds
• 1/2 to 1 * 1/2 to 1 teaspoon Chinese five-spice powder
• 1 * 1 teaspoon reduced-sodium soy sauce

Preparation

Step 1

* In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
* Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, 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 with rice. Yield: 4 servings.


Nutrition Facts: 2/3 cup chicken mixture with 1/2 cup rice equals 391 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 340 mg sodium, 57 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 fruit, 1/2 fat.