Jane Fonda is now appearing on Broadway in 33 Variations. Here is the recipe she submitted to Naomi Neft and Cynthia Rothstein for their book, Recipes for Our Daughters.
“Apricots are an excellent source of beta carotene, one of the antioxidants I encourage you to consumer regularly for overall good health. Keep dried apricots on hand for snacks, especially in winter when the fresh ones are out of season. This sauce is so delicious that you’ll want to try it without the chicken, sponed over steamed vegetables and rice.”
2 teaspoons dark sesame oil
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into thin strips
1 tablespoon sesame seeds
1/3 cup sliced dried apricots
½ cup water
½ cup apricot preserves
1 tablespoon reduced-sodium soy sauce
1 tablespoon Dijon mustard
½ teaspoon grated fresh ginger
8 ounces snow peas, ends trimmed
1. In a large nonstick frying pan, heat the sesame oil over medium heat and sauté the garlic for one minute.
2. Add the chicken to the pan and sauté until browned on the outside and no longer pink in the center, about 5 minutes.
3. Add the sesame seeds to the pan and sauté, stirring frequently, until browned, about 2 minutes.
4. Add the apricots, water, apricot preserves, soy sauce, mustard, and giner and bring to a boil. Reduce the heat to low, and simmer for 5 minutes.
5. Add the snow peas and simmer until tender but still somewhat crisp, about 5 minutes. Divide into 4 portions and serve.