1 (16 oz.) can apricot halves, drained

2 medium green bell peppers, diced

1 cup chicken broth, divided

1/3 cup sugar

1/4 cup vinegar

3 tablespoons butter or margarine

4 tablespoons soy sauce

4 tablespoons corn starch

2-1/2 cups quick cooking rice (cooked according to package directions)

 

In large saucepan, combine apricot syrup, 3/4 cup chicken broth, sugar, vinegar, butter, and soy sauce.  Bring to boil over medium heat.  Add ham and peppers; cover and simmer over low heat, 10 to 12 minutes.  Mix together 1/4 cup chicken broth and corn starch; stir into hot mixture; cook until thickened.  Add apricot halves; stir until thoroughly heated.  Serve immediately over hot rice.

 

Yields: 4 servings.