Here’s the answer when you have to have a kid-pleasing entrée in next to no time. This recipe even gives you a bonus—planned-overs to use in Asian Chicken and Wild Rice Salad (page 87).
Recipe information
Yield
servse 4, 1/2 cup per serving (plus 2 cups chicken reserved)
Ingredients
Preparation
Step 1
Lightly spray a large skillet with cooking spray. Cook the chicken over medium-high heat for 3 to 4 minutes, or until tender and no longer pink in the center, stirring occasionally.
Step 2
Stir in the barbecue sauce, apricot spread, and ginger. Cook for about 3 minutes, or until heated through, stirring constantly. Refrigerate half the chicken (2 cups) in an airtight container for use in Asian Chicken and Wild Rice Salad. Serve the remaining chicken.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 195
Step 5
Total Fat: 1.5g
Step 6
Saturated: 0.5g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.5g
Step 9
Monounsaturated: 0.5g
Step 10
Cholesterol: 66mg
Step 11
Sodium: 179mg
Step 12
Carbohydrates: 17g
Step 13
Fiber: 0g
Step 14
Sugars: 14g
Step 15
Protein: 26g
Step 16
Dietary Exchanges
Step 17
1 Carbohydrate
Step 18
3 Very Lean Meat
