Makes 6 servings.

1 whole chicken (4 LB), cut up
1/2 cup rice wine vinegar or white wine vinegar
1/2 cup water
1/2 cup sugar
3 tbsp soy sauce
2 tbsp sherry
3 tbsp catsup
2 tbsp cornstarch
2 tbsp peanut oil
6 fresh apricots (3/4 LB), halved
3 green onions, cut into 2-inch slivers

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

Nutrition information per serving: 812 calories, 58 g protein, 30 g carbohydrates, 819 mg sodium, 51 g fat, 227 mg cholesterol, 1 g dietary fiber, 1405 IU vitamin A, 825 mg potassium.

Recipe provided by the California Fresh Apricot Council

http://www.califapricot.com