Honey Apricot Chicken

2 tablespoons honey
3 tablespoons apricot jam (I use a sugar-free version)
1/8 teaspoon grated ginger (a Microplane Zester works wonders on this)
2 tablespoons sesame seeds
5 tablespoons low sodium soy sauce
1 garlic clove, finely chopped or crushed with a garlic press (I use the flat side of a wide knife)
½-1 teaspoon red pepper flake
¼ of a small onion, diced
1 medium zucchini, thinly sliced
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt
Vegetable oil

In a small bowl, combine honey, jam, sesame seeds, soy sauce, and ginger; set aside.
Season chicken with salt and dredge in cornstarch.
In a large nonstick skillet, heat oil over medium-high.
Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes.
Transfer to a plate paper towel lined plate; repeat, adding more oil if needed.
Add more oil to the pan if needed and add red pepper flakes, heat for about thirty seconds.
Cook onions, garlic, and thinly sliced zuchinni in the pan with the red pepper. When the zuchinni is tender add sauce mixture and bring to a boil. Return all the chicken to skillet and toss with sauce to coat and cook until chicken is heated through. Cook longer if a thicker sauce is desired. Serve with steamed white or brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user MIRJAMEE.