Hot-and-Sweet Apricot Chicken

 

1

can (15 1/4 ounces) apricot halves in juice, drained and juice reserved

1

tablespoon cornstarch

1

teaspoon five-spice powder

2

teaspoons reduced-sodium soy sauce

1/2

teaspoon crushed red pepper

2

teaspoons chili or vegetable oil

1

pound boneless skinless chicken breast, cut into 2x1/4-inch slices

1

tablespoon finely chopped gingerroot

1

pound asparagus, cut into 1-inch pieces

4

medium green onions, cut into 1-inch pieces

1

can (8 ounces) pineapple chunks in juice, drained

6

cups hot cooked brown rice

• 1 Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
• 2 Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
• 3 Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.