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    Servings: Not specified

    Directions

    in a small bowl, stir together soy sauce, ginger, 1/2 tsp of the chile oil, and sugar. set aside. place flour in a shallow bowl. brush both sides of each chicken breasts w/ soy sauce mixture; dip in flour to coat. in a large nonstick skillet, heat cooking oil over medium high heat. add chicken; cook for 8 to 10 min or until tender and no longer pink, turning once. remove chicken from skillet; cover and keep warm. for sauce: add apricot preserves, chicken broth, and the remaining 1/2 tsp chili oil to skillet. cook and stir over medium heat until preserves melt and mixture is heated through. spoon sauce over chicken. if desired, sprinkle w/ orange peel. stir chicves into hot cooked rice. serve w/ chicken.

    Ingredients
    • 1 tbs soy sauce
    • 1 tsp grates fresh ginger
    • 1 tsp chile oil
    • 1/2 tsp sugar
    • 1/2 c flour
    • 4 skinless boneless chicken breast halves
    • 1 tbs cooking oil
    • 1/4 c apricot preserves
    • 1/4 c chicken broth
    • shredded orange peel
    • snipped fresh chives
    • hot cooked rice

    Parsed from recipe text (no separate ingredient records).
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