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1. Lightly sprinkle chicken with salt, pepper, and 1/4 teaspoon of the ginger.
2. In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink). Transfer to serving platter; cover, keep warm. Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes. For sauce, stir together brown sugar, 1/4 cup water, vinegar, and remaining ginger. Add to skillet; cook and stir 30 seconds. Serves 4.