Shogayaki Chicken and Apricot Rice

Cut chicken into 1-inch pieces. Set aside.

In a small bowl, whisk together the soy sauce, ginger, vinegar, garlic and cornstarch. Add chicken, toss to coat.

Heat sesame seed oil in large skillet over medium high heat. Add chicken and soy mixture to skillet. Cover and cook for about 10-12 minutes, turning occasionally.

Garnish with chopped green onion.

For the rice, in a large saucepan, bring to a boil the broth, ginger and salt. Add rice and cook according to package directions (mine says to cover and simmer for 20 minutes).

While cooking, in a small saucepan add apricots, rice wine vinegar and orange zest. Simmer on low until rice is done cooking.

When ready to served, pour apricot mixture into rice, stir until combined and serve.

(Recipe adapted from Cuisine Lite.)