Ingredients:
4 chicken breast fillets
1 tablespoon oil
2 cm fresh ginger, peeled and grated
3/4 cup apricot nectar
2 teaspoons dry sherry
1 teaspoon light soya sauce
1 teaspoon cornstarch
2 teaspoons water
1 green onions, chopped
1/4 teaspoon ground cumin
Directions:
Cut chicken into strips.
Heat oil in skillet, cook chicken until cooked through and golden brown.
Remove from skillet and keep warm.
To make sauce, combine ginger in skillet with apricot nectar, sherry and soya sauce.
Bring to boil, stir in blended cornstarch and water, stir constantly over heat until sauce boils and thickens.
Add green onions and cumin.
Serve over chicken.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.