In a small pot, combine the preserves, stock, Tamari and ginger, and bring to a low simmer.
In another pot, parboil the broccolini for 3 minutes in boiling, salted water then cool in an ice bath and drain; pat dry.
Heat a large, round-bottom pan or wok over high heat. Add 2 tablespoons oil, brown chicken and remove to plate. Add more oil and stir-fry the drained broccolini, peppers and onions for 2-3 minutes; add garlic, pepper, sauce and chicken back to the pan, and toss to combine. Finish with sesame oil and seeds. Serve over white or brown rice.
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.