Amount
Ingredient
Preparation



1/2
package
chicken

cut into chunks



8 3/4
ounces
apricot halves in syrup

drained



8
ounces
sugar snap peas

frozen



2
tablespoons
sweet and sour sauce





1
teaspoon
soy sauce





1
cup
rice

hot, cooked

 Bake chicken chunks according to package directions.  Meanwhile, heat apricots, snap peas, sweet and sour sauce, and soy sauce in medium saucepan over medium heat until peas are tender crisp.  Stir chicken into apricot mixture.  Serve chicken mixture over rice.
  
Microwave Oven Instructions:  Microwave chicken chunks according to package directions; keep warm.  Combine apricots, snap peas, sweet and sour sauce, and soy sauce in medium microproof baking dish.  Cover and cook on HIGH (maximum power) 2 minutes; stir.  Cook on HIGH an additional 1 to 2 minutes, or until thoroughly heated.  Stir chicken into apricot mixture.  Serve chicken mixture over rice.
  
Each serving provides:
422 calories
16.5 g. protein
14.3 g. fat
57.4 g. carbohydrate
74 mg. sodium
43 mg. cholesterol