Asian Spiced Chicken With Vanilla Apricot Sauce

I got this recipe from McCormick. This recipe has a unique contrast of flavor, is healthy, uses ingredients that most people have on hand, and is so good! I have altered it a little from the original. I like to serve over rice with crunchy wonton strips on top (original recipe used wonton cups, no rice & served as an appetizer). I double the sauce when I make it because it's that good! I don't know of many asian resaurants that make a dish this great!

• Ready In: 45 mins
• Serves: 2

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1  cup  finely chopped onion
• 2  tablespoons soy sauce
• 1  teaspoon lemon juice
• 2  tablespoons olive oil
• 1  teaspoon basil leaves
• 1  teaspoon ground cumin
• 3⁄4 teaspoon ground ginger
• 1⁄2 teaspoon black pepper
• 1  cup fresh spinach, cut into thin strips

• Vanilla Apricot Sauce

• 1⁄2 cup  apricot jam
• 1  tablespoon  orange juice
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon pumpkin pie spice

Directions

1. Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
2. Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Serve over rice.
3. To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. Serve sauce on side, or pour over chicken mixture.