1 whole chicken breast, skinned & boned
2 carrots, 2 red &/or green peppers, thinly sliced
1 onion, cut into 1" pieces
3-4 tbsp. apricot jam
1/4 c. toasted, sliced almonds (optional)
Thyme & parsley (optional)

MARINADE:

6 tbsp. water
1/4 c. soy sauce
3 tbsp. lemon juice
2 tsp. cornstarch
2 cloves garlic, minced & pressed
1 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper

Cut chicken breasts into 1 inch cubes. Place in small bowl. Combine marinade ingredients. Pour over chicken. Toss to coat chicken. Marinate for 1 hour (better if marinated overnight).

In large skillet, saute carrots in hot oil for 2 minutes. Add peppers and onions. Saute until barely tender, about 3 minutes. Remove chicken from marinade. Reserve marinade. Add chicken to skillet. Cook 3 minutes until barely cooked through. Combine marinade and jam. Add mixture to pan. Cook, stirring about 2 minutes or until mixture thickens. Serve with hot rice. Top each serving with 1 tablespoon almonds (optional).