Apricot Ginger Chicken
- 268 g Tree Top Apricot Puree SS 300634
- 33 g soy sauce
- 14 g vegetable oil
- 3 g grated ginger root or ¼ tsp. ground ginger
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 6 g cornstarch
Mix all ingredients except chicken and cornstarch in a heavy-duty plastic food storage bag. Add chicken to bag and turn to coat. Seal bag tightly and refrigerate at least 1 hour, but no longer than 24 hours.
Preheat oven to 375°F. Grease a square 8” x 8” pan.
Remove chicken from marinade; reserve marinade. Place chicken in pan. Bake uncovered about 2 minutes or until juice is no longer pink when centers of thickest pieces are cut.
Mix marinade and cornstarch in 1-quart saucepan. Heat to boiling and stir for 1 minute. Serve over chicken.