Apricot Ginger Chicken

1. Cut chicken into strips.

2. Heat oil in skillet, cook chicken until cooked through and golden brown.

3. Remove from skillet and keep warm.

4. To make sauce, combine ginger in skillet with apricot nectar, sherry and soya sauce.

5. Bring to boil, stir in blended cornstarch and water, stir constantly over heat until sauce boils and thickens.

6. Add green onions and cumin.

7. Serve over chicken.

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Nutrient	Quantity
Total fats	22.4214 g
Protein	360.5622 g
Carbohydrates	33.8308 g
Energy	1862.7171 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5093 g
Water	1658.9528 g
Aspartic acid	0.0032 g
Calcium, Ca	2196.2763 mg
Lutein + zeaxanthin	637.887 g
Fiber, total dietary	2.4866 g
Fatty acids, total saturated 22:0	0.0014 g
Carotene, beta	3212.3495 g
Niacin	20.6948 mg
Vitamin A, RAE	918.1022 g
Arginine	0.0016 g
Riboflavin	2.7672 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0149 g
Fatty acids, total saturated 20:1	0.0011 g
Glutamic acid	0.009 g
Sodium, Na	1250.9425 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5597 g
Total lipid (fat)	22.4214 g
Manganese, Mn	0.1856 mg
Fructose	1.5052 g
Proline	0.0041 g
Fatty acids, total saturated 16:0	5.0288 g
Fatty acids, total saturated 8:0	0.1423 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0305 g
Sucrose	0.1136 g
Choline, total	1186.5996 mg
Sugars, total	28.7476 g
Serine	0.0022 g
Fatty acids, total saturated 10:0	0.328 g
Fatty acids, total saturated 18:0	2.1901 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.2823 mg
Selenium, Se	305.0977 g
Ash	22.7173 g
Fatty acids, total saturated 18:1 undifferentiated	4.6832 g
Pantothenic acid	0.28 mg
Phenylalanine	0.0021 g
Copper, Cu	4.6994 mg
Thiamin	2.2176 mg
Retinol	649.4732 g
Methionine	0.0011 g
Iron, Fe	26.825 mg
Carbohydrate, by difference	33.8308 g
Phosphorus, P	3302.0504 mg
Folate, total	295.2356 g
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Alanine	0.0018 g
Cholesterol	939.4367 mg
Valine	0.0028 g
Fatty acids, total saturated 18:2 undifferentiated	0.9655 g
Glycine	0.001 g
Glucose (dextrose)	1.1644 g
Fatty acids, total saturated 14:0	1.3213 g
Zinc, Zn	18.4729 mg
Isoleucine	0.0025 g
Fatty acids, total saturated 12:0	0.3597 g
Fatty acids, total polyunsaturated	3.6508 g
Fatty acids, total saturated 14:1	0.0014 g
Leucine	0.0045 g
Vitamin A, IU	7530.2069 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	295.2356 g
Tryptophan	0.0005 g
Vitamin C, total ascorbic acid	10.6839 mg
Phytosterols	0.357 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Fatty acids, total polyunsaturated 18:1 c	0.0128 g
Fatty acids, total saturated 20:0	0.0014 g
Fatty acids, total saturated 6:0	0.2445 g
Tyrosine	0.0021 g
Vitamin B-12	18.1347 g
Vitamin K (phylloquinone)	116.1745 g
Fatty acids, total saturated	10.3106 g
Histidine	0.0012 g
Fatty acids, total monounsaturated	5.4346 g
Threonine	0.0019 g
Folate, food	295.2356 g
Fatty acids, total polyunsaturated 17:0	0.0007 g
Fatty acids, total polyunsaturated 24:0	0.0014 g
Cryptoxanthin, beta	13.1775 g
Vitamin E (alpha-tocopherol)	10.1753 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	385.639 mg
Lysine	0.003 g
Potassium, K	4508.2781 mg
Cystine	0.0006 g
Fluoride, F	22.4018 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 cm	0	0	0
Oil	1 tablespoon	112.128	0	12.7334
Cornstarch	1 teaspoon	10.16	2.4339	0.0013
Water	2 teaspoons	0	0	0
Soya Sauce	1 teaspoon	1613.8703	0	9.0667
Green Onion	1	19.17	4.0754	0.3337
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
sherry	2 teaspoons	1613.8703	0	9.0667
apricot nectar	0.75 cup	105.42	27.0892	0.1694
chicken breast fillet	4	1613.8703	0	9.0667