In medium microwave-safe bowl, mix together apricot nectar and 1/3 cup of the water. Microwave on HIGH about 2-1/2 minutes. Place tea bags in mixture and let steep 5 minutes. Remove tea bags and add molasses, cumin and hot pepper sauce. In small container, mix together garlic powder, salt and pepper; sprinkle on both sides chicken. In large fry pan, place oil over medium high heat. Add chicken and brown lightly on both sides, about 4 minutes. Remove chicken and add onion; sauté. Add green bell peppers and stir-fry several minutes. Return chicken to pan, add carrots and apricot-tea mixture. Cover and simmer about 20 minutes or until chicken and carrots are tender. In cup, mix together remaining 1/3-cup water, rice vinegar and cornstarch. Stir mixture into pan and heat until thickened. Serve over rice. Makes 4 servings.
Patricia Harmon Baden, PA