Charlene's Recipe

Hoisin Chicken and snow peas

Category: for the heart

Serves 4: 3 oz chicken, 1 /2 cup vegetable mixture, and 1/ 2 cup rice per serving

1 1/ 4 cup water
1 cup uncooked quick cooking brown rice
2 tsp grated peeled gingerroot
1 /2 tsp ground turmeric (optional)
1 /4 cup all fruit apricot spread
3 Tbsp hoisin sauce
1 Tbsp cider vinegar
1 /8 tsp crushed red pepper flakes (optional)
Vegetable oil spray
1 lb boneless, skinless chicken breasts, all visible fat discarded, cut into 2x 1/ 4 inch strips
2 tsp canola oil
2 medium onions, cut lengthwise into thin strips
6 oz snow peas, trimmed if fresh, thawed if frozen
1 /4 tsp salt

In a medium saucepan, bring water to a boil. Stir in rice, gingerroot, and turmeric. Reduce heat simmer, covered for 10 minutes or until liquid is absorbed. Remove from heat. Leave pan covered to retain heat.
Meanwhile, in a small bowl, whisk together fruit spread, hoisin sauce, vinegar, and red pepper flakes. Set aside.
Heat a 12 inch nonstick skillet over medium high heat. Remove from heat and lightly spray with vegetable oil spray. Cook chicken for 2 minutes or until barely pink in the center, stirring frequently. Transfer chicken to a plate.
Add oil to skillet. Swirl to coat bottom. Cook onions for 3 minutes or until beginning to brown, stirring frequently.
Stir in snow peas. Cook for 1 to 2 minutes or until just tender-crisp, stirring frequently. Stir in salt.
Spoon rice in center of a serving platter. Arrange vegetable mixture around rice.
Return chicken with any accumulated juices to skillet. Add fruit spread mixture. Cook over medium high heat for 1 minute or until glazed, stirring constantly. Spoon chicken mixture over rice. Let stand for 3 minutes to absorb flavors.