Chinese chicken stir-fry in a sweet and savory apricot sauce.

Chinese Apricot Chicken

1 whole chicken (4 pounds), cut up
1/2 cup rice wine vinegar or white wine vinegar
1/2 cup water
1/2 cup granulated sugar
3 tablespoons soy sauce
2 tablespoons sherry

3 tablespoons catsup
2 tablespoons cornstarch
2 tablespoons peanut oil
6 fresh apricots (3/4 pound), halved
3 green onions, cut into 2-inch slivers

1. Cut chicken parts into 2 inch pieces, using a cleaver, whacking straight down through the bone (or have a butcher do it for you).
2. Combine vinegar, water, sugar, soy sauce, sherry, catsup, and cornstarch for sauce; set aside.
3. In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown.
4. Add apricots; stir-fry 1 minute.
5. Pour sauce mixture over chicken; cook, stirring until thickened.
6. Garnish with green onion slivers.

Makes 6 servings.

Recipe provided courtesy California Fresh Apricot Council.