- 4 skinless boneless chicken breast halves
- 4 chopped green onions
- 16 ounces apricot halves in light syrup
- 2 tsp soy sauce
- ½ Tbsp 5-spice powder
- 4 drops sesame oil
- 3 Tbsp sherry
- 2 Tbsp oil
Pound each chicken piece between sheets of plastic wrap until roughly ½ inches thick. Trim scallions, eliminating most of the green part. Chop into ½ inch segments. Drain the apricots, reserving the liquid. Combine reserved liquid with the soy sauce, 5-spice powder, sesame oil, and sherry.
Place a large nonstick frying pan over medium-high heat, add oil and heat until oil is sizzling. Add scallions and sauté until just browned. Using a slotted spoon, remove them to a bowl. Add a little more oil if needed. When it resumes sizzling, add the chicken breasts and brown each side. Drain any excess fat and reduce heat to medium-low.
Return the scallion pieces to the pan along with the apricots, then drizzle in the syrup-sherry mixture. Cover and simmer 3 to 5 minutes, turning chicken to coat with liquid. Avoid overcooking. The chicken should be opaque, with no signs of pinkness near center.
Serve with steamed rice. Sprinkle with toasted sesame seeds and chopped cilantro, if desired.
Per serving: 284 calories, 8g fat, 28g protein, 21g carbohydrate, 2g fiber, 260mg sodium.