Peach preserves make this sweet, and if your dinner guests are little ones, you can ditch the curry, garlic, and ginger.

1. Place green beans and carrots in medium glass bowl; cover and microwave 6 minutes. Set aside.

2. Heat the oil over medium-high in skillet. Add the onion, garlic, and raisins, and sauté 5 minutes, or until onions are translucent

3. Add chicken broth and peach preserves into skillet and bring to a boil.

4. In small bowl, combine cornstarch with 1 tablespoon water. Whisk cornstarch mixture into skillet, and cook 1 minute. Reduce heat to medium-low, add green beans, carrots, chicken, ginger, and curry powder and heat through, about 3 to 5 minutes.

5. Serve over wild rice.

Serves 4

Ingredients

1 (10-ounce) package frozen green beans

1½ cup carrots, cut into matchsticks

1 tablespoon vegetable oil

1 medium onion, diced (if tolerated)

2 cloves garlic, minced (if tolerated)

¼ cup raisins

1 cup chicken broth

1 tablespoon cornstarch

1 tablespoon water

3–4 cups cooked chicken, shredded

1 teaspoon curry powder

2 teaspoons grated fresh ginger, or 1 teaspoon dried