Posted by Chantel Martiromo
Recipe contributed by Everything Busy Moms' Cook Book By Susan Whetzel Published by Adams media. You can view its website at www.everything.com
If you don't have left over cooked chicken and rice, you can get some
cooked chicken from your local deli and purchase cooked rice from any
Chinese takeout place.
2 cooked Herbed Chicken Breast
2 tablespoon olive oil
2 cups cooked Jasmati rice
1 cup frozen snap peas, thawed
1/3 cup apricot jam
2 tablespoons soy sauce
1/4 cup water
1. remove cooked meat from chicken; discard skin and bones. Cut chicken into 1-inch piece.
2. Heat olive oil in wok or heavy skillet. Add chicken and rice, stir
fry for 4-5 minutes until heated, stirring gently to separate rice
3. Add peas, jams, soy sauce, and water and stir-fry for 4-5 minutes
longer, until peas are hot and favors are blended. Serve immediately.
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