Apricot~Ginger Chicken

Ok, I love to cook. But, when I'm tired (with a kid in middle school, a 3rd grade 'diva in training' and a 2 year old) how could I possibly be tired, you ask? Even the best of us often need a night off from cooking. This recipe is really fast and easy. It's great for when you don't have a lot of time or energy! My kids love it because the sauce is sweet. Try it, I'm sure you'll add it to your "Really...It's dinner time" dishes ;) Before you order that pizza, give it a shot.

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sherry
1/2 cup Apricot preserves
1 tablespoon oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 pound Chicken breasts, boneless skinless~ cut into strips or bite sized pieces
1 medium green pepper, chopped
3~4 green onions, thinly sliced
3/4 cup salted cashews, reserve some for garnish
a handful of cilantro for garnish

In a bowl, combine the soy sauce, cornstarch and sherry(you could substitute chicken stock here). Mix until smooth. Stir in the apricot preserves, oil, garlic and ginger. Set aside.

In a saute pan or wok. Heat a very little amount of oil and saute the chicken for a few minutes until almost cooked through. Add the sauce, green pepper, onion, and cashews to the pan. Continue cooking until the chicken is no longer pink.

Serve with rice. Garnish with reserved cashews and cilantro.