1 whole chicken breast, skinned and boned
2 carrots, thinly sliced
2 red or green bell peppers cut into thin 2 inch long slices
1 onion, cut into 1 inch pieces
3 to 4 tbsp. apricot jam
1/4 c. toasted sliced almonds
Thyme, optional
Parsley

Marinade:
6 tbsp. water
1/4 c. soy sauce
3 tbsp. lemon juice
2 tsp. cornstarch
2 cloves garlic, minced
1 1/2 tsp. curry powder (I use hot curry)
1/2 tsp. salt
1/8 tsp. pepper

Cut chicken breast in 1 inch cubes. Place in small mixing bowl. Combine marinade ingredients. Pour over chicken and marinate for 1 hour. Saute' carrots in hot oil for 2 minutes. Add bell pepper and onion, saute' until tender, about 3 minutes. Add chicken, cook 3 minutes or until barely cooked through. Combine marinade and jam. Add mixture to pan, cook for 2 minutes or until thickened. Add almonds. Serve with rice.