Apricot Chicken

And I'm back! I finally tried a new recipe that turned out good! And an Asian one too!

Ingredients
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice

Directions
1.In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
2.Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.

OK, admittedly I could not foresee this recipe turning out well if cooked in the microwave, so I made it on the stove. I didn't have cashews, so I omitted that but will definitely add them next time. I also added snow peas, at another reviewer's suggestion. Next time, I will double the ginger, add maybe a tsp of garlic salt, and a tbsp of honey (suggested by another reviewer). It needed just a bit more flavor but Jeremy and I both really liked it anyway!