Apricot Chicken with Hoisin Glazed Green Beans

I love Asian food, however know that it is not that good for me. I try to recreate it, with less calories and fat. I always serve chicken egg rolls with my Asian food. For those that live in the South East, I buy them at Publix they are located near the deli, in the case with the good cheese. They are the best!!

Apricot Ginger Chicken

3-4 Chicken Breast-large dice
2 Tbsp Sherry
1 Tbsp Cornstarch

In a bowl combine the chicken, sherry and cornstarch. Marinate chicken while you mix sauce ingredients.

Sauce
1/2 Cup Apricot Jam-low sugar
2 Tbsp Ginger-minced
1 Garlic Clove-minced
1/4 Cup Chicken Broth
2 Tbsp Soy Sauce
squirt of Sriracha-add more or less, depending on how hot you like it
1/4 Tsp Salt
2 Green Onions-chopped, garnish
Sesame Seeds

Heat a pan with olive oil. Add chicken and cook for 5-7 minutes on medium heat. Mix all wet ingredients, except ginger and garlic, in a bowl and reserve. Remove chicken from pan. Add ginger and garlic and cook until aromatic. Pour sauce in pan and allow to thicken, about 5 minutes. Return chicken to the pan and simmer in sauce for 10 minutes or so. Serve over brown rice. Garnish with green onion and sesame seeds.

Hoisin Glazed Green Beans and Carrots

1 lb Green Beans, snapped and blanched*
1 Cup Shredded Carrots- buy them shredded and save yourself the work
2 Tbsp Hoisin Sauce
Dash of Soy Sauce
1/4 Tsp Salt

*Blanch-bring a pot of water to a boil, add green bean and cook for 3-5 minutes. Drain and soak in water bath....or just drain and run cold water over them.

Heat oil in saute pan and add green beans and carrots. Cook for 5 minutes. Add hoisin sauce, soy sauce and salt. Heat through and serve.