Asian Spiced Chicken With Vanilla Apricot Sauce

• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1 cup finely chopped onion
• 2 tablespoons soy sauce
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon basil leaves
• 1 teaspoon ground cumin
• 3/4 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1 cup fresh spinach, cut into thin strips
• Vanilla Apricot Sauce
• 1/2 cup apricot jam
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/8 teaspoon pumpkin pie spice

1. Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
2. Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Serve over rice.
3. To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. Serve sauce on side, or pour over chicken mixture.

chicken breast, onion, soy sauce, lemon juice, olive oil, basil, ground cumin, ground ginger, black pepper, fresh spinach, vanilla apricot sauce, apricot jam, orange juice, vanilla, ground ginger, pumpkin pie spice

Taken from www.food.com/recipe/asian-spiced-chicken-with-vanilla-apricot-sauce-203782 (may not work)