Ingredients​

• 1/2 cup Apricot Jam / Conserve
• 2 tablespoons soy sauce
• 1 tablespoon chicken Stock
• 1 tablespoon oil
• 1 tablespoon corn flour
• 1 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• 1 medium green capsicum chopped
• 500g boneless skinless chicken breasts, cut into strips
• Hot cooked rice
• 1 teaspoon chilli flakes optional

Directions​

1. In a shallow dish combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once.
2. Add green capsicum . Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and, if desired, sprinkle with chilli flakes.
   
   
   Stove top version
   1. In a dutch oven or casserole, combine the first eight ingredients; stir in chicken.
   2. Bring to boil , turn heat down to low, cover and simner for 35 minutes or continue to cook until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and, if desired, sprinkle with red pepper flakes.
   
   
   

   Nutrition Facts​

   1 cup: 391 calories, 16g fat (3g saturated fat), 63mg cholesterol, 673mg sodium, 34g carbohydrate (26g sugars, 2g fiber), 28g protein.