Ingredients
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1 1/2 lbs boneless skinless chicken thighs
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1/2 cup dried apricots
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2 tbsp fresh mint
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1 tbsp canola oil
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2 tbsp apricot preserves
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1 tbsp lemon juice
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2 tbsp less-sodium soy sauce
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1 (12 oz) pkg snow peas
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1 tbsp minced garlic
Steps
1
Thinly slice the chicken. Season with salt. Cut the dried apricots into strips and chop the mint.
2
In a large skillet, heat oil on medium-high. Add the chicken and cook 6 min., until done. Transfer to a plate.
3
Into the same skillet, add snow peas and garlic. Cook on medium-high 5 min., until vegetables are tender.
4
Return chicken to pan. Stir in apricot mixture. Reduce heat to medium and simmer 4 min.
5
Chop the mint and stir into apricot mixture. In large skillet, cook snow peas and garlic in oil on medium-high 3 min. Add cooked chicken and apricot mixture. Reduce heat to medium and simmer 4 min.
Sunday prep steps:
1
Thinly slice chicken. In large skillet, cook in oil on medium-high 6 min.
2
Slice dried apricots. In small bowl, whisk together apricot preserves, lemon juice, soy sauce, and dried apricots, and pepper.
