Chicken and Rice
serves 4

Chicken and Rice

This fast, easy recipe has a slightly sweet, peppery and spicy flavor. If you aren't sure about the spiciness, use 1 teaspoon of ginger instead of 2 teaspoons.

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2 cups water
1 cup rice
1 pound chicken breast, skin and bone removed and cut into 1 inch cubes
2 tablespoons olive oil
3 cloves chopped garlic
1 cup sliced celery
1 can sliced water chestnuts, drained

1-2 teaspoons minced fresh ginger (depending on how spicy you like)
1/3 cup apricot fruit spread (no sugar added)
1/2 cup white wine
1/2 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon cornstarch+1/2 tablespoon water

1. In a medium saucepan with cover, bring water to boil and cook rice according to package directions.
2. In a large skillet, heat oil over medium-heat. Saute chicken until no longer pink. 5-7 minutes.  Set aside.
3. Saute garlic, celery and water chestnuts until tender.
4. Add the ginger, apricot fruit spread, wine and lemon juice. Simmer 8-10 minutes over medium-low heat.
5. In a small bowl, mix the cornstarch and water, add to the sauce and stir until thickened.
6. Stir the chicken back into the sauce. Serve over the  cooked rice.

Calories 314, Fat 7.9g, Cholesterol 41.2g, Sodium 92.5mg
Carbohydrates 37.0g, Fiber 1.9g, Sugars 12.8g, Protein 18.6g