A delightful twist on a classic dish, combining tender chicken with the sweetness of apricots and the crunch of cashews.
In a large bowl, whisk together the soy sauce, apricot preserves, sherry wine, cornstarch, minced garlic, and ground ginger until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Add the chicken pieces to the bowl and toss to coat them evenly with the sauce.
Let the chicken sit in the marinade for a few minutes to absorb the flavors.
Transfer the chicken and sauce to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once halfway through.
Ensure the dish is covered to prevent the sauce from drying out.
Add the bell pepper slices and cashews to the dish. Cover and microwave on high for an additional 2-4 minutes, stirring once, until the chicken is cooked through.
Cut the bell pepper into thin strips for even cooking.
Let the dish stand for 3 minutes to allow the flavors to meld.
This resting time helps the sauce thicken slightly.
Serve the chicken mixture over cooked rice and enjoy.
Garnish with chopped fresh herbs like cilantro or parsley for added freshness.
