12 ounces boneless chicken breasts, cut into 1/2-inch pieces
3 tablespoons CRISCO® vegetable oil
1/2 teaspoon salt
4 ounces fresh or frozen, thawed snow peas
1/4 cup whole blanched almonds
1/2 cup SMUCKER'S® Apricot Preserves
1/3 cup chicken broth
1-1/2 tablespoons soy sauce
1-1/2 tablespoons cornstarch
1/8 teaspoon ground ginger
4-6 cups hot cooked rice
Heat oil in wok or large skillet, add chicken, and stir until brown. Sprinkle chicken with salt. Add snow peas and almonds to wok; cook and stir two minutes.
Mix preserves, chicken broth, soy sauce, cornstarch, and ginger; stir into wok with cooked chicken and vegetables. Heat to boiling, boil, stirring constantly, until thickened. Serve over rice.
Makes 4 servings.