Ingredients: Boneless skinless chicken breasts (4-6), oil (sesame or whatever you have), minced garlic, black pepper, 1 jar simply fruit/all fruit apricots, 1/4 cup soy sauce, frozen or fresh stir fry veggies, rice.
Unfortunately, I failed to take a picture of the beautifully plated meal. Here are the last 2 chicken breasts that Jay finished off when he came over.
Warm 2 Tbs. oil over medium heat with about 2 tsp. minced garlic.
Add chicken, season with black pepper and saute for about 5 minutes per side.
Remove chicken from pan to 9x13 casserole dish and place into 350 oven.
Reserve the chicken drippings and oil for your sauce.
Whisk together apricots and soy sauce, add to chicken drippings and whisk until combined.
Add about 1/4 cup of water or enough to create adequate liquid for sauce, can be seasoned with additional soy sauce if you like.
Thicken with Wondra or flour, bring to a boil stirring constantly and remove from heat.
Pour sauce over chicken, cover in foil and put back into 350 oven for about an hour.
Reserve pan for veggies.
Add stir fry veggies to pan used for chicken & sauce.Rice per package directions.
Serve chicken over rice, top with veggies and sauce.
So easy and delicious! Using the same pan for your chicken, sauce and veggies not only creates a theme but limits the dirty dishes.
My entire family loved this.