Ingredients
- 1 tablespoon olive oil
- 6 skinless, boneless chicken breast fillets, cut into 2cm (1 in) strips
- 280ml (10 fl oz) chicken stock
- 255g (9 oz) apricot conserve or jam
- 1 tablespoon reduced salt soy sauce
- 1 tablespoon cornflour
- 1 tablespoon water
Description
Soy Sauce And Apricot Preserves Are The Base For This Tasty Glaze, And You Can Also Try Orange Marmalade For A Citrus Variation. This Dish Is A Perfect Weeknight Supper Served Over A Wild Rice Blend.
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