Mimi's Apricot Chicken
One of the first recipes to appear on Great Lakes' Dried Apricot labels.
  • 1 Whole Chicken Breast (boned and skinned)
  • 2 tablespoons Soy Sauce
  • 3 tablespoons Rice Wine or Dry Sherry
  • 1 tablespoons Grated Fresh Ginger or Ground Ginger
  • 6 oz. GREAT LAKES' Ready-to-Eat Dried Apricots, Diced
  • 1 cup Rice
  • 1 cube Chicken Bouillon
  • ½ cup Chopped Walnuts
  • 1 can (8 oz) Sliced Water Chestnuts (Optional)
  • 1 Med. Onion, Diced
  • 2 tablespoons Parsley, Chopped
  • Dash of Basil, Marjoram, & Cilantro
  1. Marinate chicken overnight in next 3 ingredients: soy sauce, rice wine or sherry, and ginger. (Save marinade.)
  2. In a medium pan, cover dried apricots with 1 cup of water and simmer until soft and done. (about 5 minutes)
  3. In another medium pan, add chicken to 1½ cups of boiling water and simmer for 10-15 minutes or until cooked through.
  4. Remove chicken and cut into bite-size pieces. (Save water.)
  5. Add 1.5 cups of water to saved chicken water and add rice, diced onions, chicken bouillon and slow boil until rice is soft. (about 15 minutes)
  6. Combine all ingredients including leftover marinade and herbs and mix well.
  7. Put ingredients into large casserole dish and bake in oven at 350
  8. degrees for 40 minutes or until heated through.
Recipe by Great Lakes International Trading, Inc. at https://glit.com/recipes/apricot-recipes/mimis-apricot-chicken/