As soon as I saw this recipe, I knew I had to make it. It didn't disappoint. I served this stir-fry over brown rice and made baked veggie egg rolls as a side.
1 lb boneless, skinless chicken breasts, cubed
2 tsp curry powder, divided
1/4 tsp salt, divided
1 TBS lemon juice
6 TBS low-sugar apricot preserves (I used Smucker's "Simply Fruit" preserves)
1/2 TBS corn starch (I added this to make the sauce a little thicker)
3 tsp canola oil, divided
1 clove garlic, minced
1 (15 oz) bag fresh sugar snap peas (or 4 cups)
2 medium carrots, peeled and cut into strips
1/2 medium red onion, cut into strips
1/2 red pepper, cut into strips (optional)
1/4 to 1/2 cup chopped cashews
Coat the chicken with 1 tsp curry powder and 1/8 tsp salt. Set aside.
Mix together the remaining 1 tsp curry powder, 1/8 tsp salt, lemon juice, preserves, 3/4 cup water and corn starch in a small bowl and set aside.
Add 2 tsp canola oil to a large non-stick skillet and place over medium high heat. Add the chicken and cook 4 to 5 minutes or until browned and almost cooked through. Remove the chicken, cover and set aside.
Add the remaining teaspoon of oil and the garlic to the skillet. Add the snap peas, carrots, red onion and red pepper, and stir fry for one minute. Add 1/4 cup of water, cover, and steam for 3 minutes. Return the chicken and sauce to the skillet, stir, and heat briefly while tossing the chicken and vegetables with the sauce. Transfer the curried chicken to a serving dish, sprinkle with cashews, and serve.
Source: Eat More of What You Love - Marlene Koch