I have to admit that I don't often save recipes that are attached to bottles, behind peeled labels, or on the inside of boxes. However, I happened to see this recipe when breaking down the Land O' Lakes box of butter, and since we've always been a fan of things sweet and sour, I thought I'd give it a try. Although, technically, because you have to cook the rice separately, it's not exactly a one-pan dinner, the chicken itself was unbelievably easy, and the end result was delicious. Everyone here devoured it.
You need:
1/2 c. apricot preserves
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. freshly grated ginger
4 tbsp. butter
1 lb. boneless chicken breasts, cut into cubes or thin strips
2 c. snow peas
1 c. carrots, cut into matchsticks
1 c. pineapple chunks, drained
3 c. cooked rice
Combine preserves, soy sauce, vinegar and ginger in a small bowl. Whisk until well mixed. Set aside. In a skillet or wok, melt 1 tbsp. butter. Add the chicken and cook until no longer pink, about 8 minutes. Add the remaining butter, peas, and carrots. Continue cooking until vegetables are crispy. Add apricot preserve mixture and pineapples. Cook until heated through. Serve over cooked rice.
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