Sweet and mildly spicy, this chicken and rice dinner recipe will likely become a family favorite.
Place green beans and carrots in medium glass bowl; cover and microwave 6 minutes. Set aside. In large nonstick skillet, heat oil over medium-high heat. Add onion and curry powder, and cook, stirring occasionally, until onion is soft, about 6 minutes. Stir in ginger and garlic, and cook 1 minute more.
Stir chicken broth and apricot preserves into skillet; bring to a boil. In small bowl, combine cornstarch with 1 tablespoon water. Whisk cornstarch mixture into skillet, and cook 1 minute longer. Reduce heat to medium-low. Stir in green beans, carrots, and chicken, and heat through. Serve over rice.