This sweet, fruity sauce goes very well with chicken. It's a great dish for two, but the recipe is easily adjusted to serve more.

Ingredients

• 1/2 pound boneless skinless chicken breasts, cut into strips
• 1 teaspoon canola oil
• 1 cup fresh snow peas
• 6 tablespoons apricot preserves
• 1/4 cup water
• 1 garlic clove, minced
• 1-1/2 teaspoons sesame oil
• 1 teaspoon sesame seeds, toasted
• 1 teaspoon reduced-sodium soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon dijon mustard
• hot cooked rice

Directions

1. In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender. Serve with rice.