SWEET & SOUR CHICKEN WITH CASHEWS

This is sort of like homemade Panda Express, but way better! You must try!

1 cup brown rice
18 ounces frozen chicken nuggets
1/2 cup apricot preserves
2 tablespoons low-sodium soy sauce
2 tablespoons cider vinegar
1 teaspoon grated fresh ginger
1 tablespoon canola oil
4 stalks celery, thinly sliced
1/2 pound snow peas
1 jalapeno pepper, seeded and sliced
1/2 cup roasted cashews
2 scallions, thinly sliced

Cook the rice according to package directions. Meanwhile, cook the chicken according to the package directions. (If there's a pan frying option, choose it; otherwise, bake.)

In a small bowl, make the sauce: whisk together the preserves, soy sauce, vinegar, and ginger; set aside.

Heat the oil in a large skillet over medium-high heat. Add the celery and cook, tossing, for 2 minutes. Add the snow peas and jalapeno and cook, tossing, until the vegetables are just tender, 1 to 2 minutes more.

Add the chicken, sauce, and cashews and toss to coat. Serve over the rice and sprinkle with the scallions.