Combine 1 1/2 pounds baby carrots and 1 (14-ounce) can chicken broth in a skillet over medium-high heat. Bring to a boil; cook, stirring often, 12 to 15 minutes or until carrots are crisp- tender and broth is reduced to about 1/4 cup. Stir in 1/3 cup apricot preserves, 2 tablespoons soy sauce, 2 teaspoons grated fresh ginger, and pepper to taste; cook, stirring constantly, 10 minutes or until mixture thickens and carrots are glazed. Serve over boil-in-bag or microwave-ready rice.
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