Apricot Orange Chicken

Dave and I have made this recipe a few times and we're completely in love with it! It's a little sweet, a little tangy (Logan loves eating rice with the sauce, so not too tangy), and incredibly healthy. Also gluten free if you use gluten free soy sauce. Since we have a 50 foot apricot tree, I'm always in search of Apricot related recipes.

Apricot Orange Chicken

1/2 c apricot preserves

1/4 c frozen orange juice concentrate (thawed)

2 T soy sauce

1 T rice vinegar *

1 clove garlic

2 6 oz. boneless skinless chicken breast

1/2 lb fresh green beans (cut into bite size pieces)

1 t. olive oil

2 c. brown rice

chopped peanuts (optional)

Place frozen chicken on the George Forman grill and cook until outside is done. Cut into strips and cook more until barely cooked thorough (you can cook any other way so the chicken ends up in bite size pieces, but this is how I do it). Cut into bite size pieces.

Mix together preserves, juice, soy sauce, vinegar, garlic, and oil in a bowl. Pour half into a skillet or wok with the chicken and green beans. cook until green beans are done. Serve over rice with the remainder of the sauce. Top with chopped peanuts if you desire a little crunch. Serves 4

*you can probably use any kind of vinegar, but we love the flavor of the rice vinegar on salads and as a seasoning