2-3 chicken breasts, cut into small chunks
2 Tbsp. olive oil
1 red pepper, cut into strips
1 orange pepper, cut into strips
1- 1/2 cups broccoli florets
1/2 cup apricot preserves
1/2 orange juice
2 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. corn starch
In large lidded skillet pan, sauté pepper strips in olive oil over medium heat until tender. Meanwhile, cook broccoli florets in microwave for about 3 minutes until slightly tender. Remove peppers from skillet and reserve. Add chicken to pan, stirring and cooking until no longer pink (about 7-10 minutes). While chicken is cooking, prepare the sauce by combining the preserves, orange juice, soy sauce, brown sugar and corn starch. (If you desire a stronger orange flavor, try adding some orange zest.) When chicken is cooked through, add in peppers, and cooked broccoli. Pour the sauce over the top and toss to cover the chicken and vegetables. Reduce heat to low, place lid on pan, and cook for 7-10 minutes, until heated through. Serve over cooked rice.
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