Sweet and Spicy Chicken Stir-Fry

• 1 c. brown rice
• 1/2 c. apricot preserves
• 2 tbsp. cider vinegar
• 1 tbsp. grated fresh ginger
• 1/4 tsp. crushed red pepper flakes
• 3 tsp. canola oil
• 1 lb. boneless, skinless chicken breasts
• 2 medium carrots
• 1/2 lb. snow peas

1. Cook the rice according to package directions.
2. Meanwhile, in a small bowl, combine the apricot preserves, vinegar, ginger, red pepper flakes and 1 Tbsp water; set aside.
3. Heat the oil in a large skillet over medium-high heat.
4. In batches, cook the chicken until golden brown, 1 to 2 minutes per side; transfer to a plate.
5. Add the carrots, snow peas and remaining tsp oil and cook, tossing, for 2 minutes.
6. Return the chicken to the skillet, add the apricot mixture, and cook until the chicken is cooked through and the vegetables are just tender, 2 to 3 minutes more.
7. Serve over the rice.

brown rice, apricot preserves, cider vinegar, ginger, red pepper, canola oil, chicken breasts, carrots, snow peas

Taken from www.delish.com/recipefinder/sweet-spicy-chicken-stir-fry-recipe-122819 (may not work)