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Apricot Chicken Stir-Fry Recipe

Every since my husband and I began growing apricots more than 30 years ago, collecting recipes featuring that elegant fruit has been a favorite hobby.—Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California

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Apricot Chicken Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/2 cup dried apricot halves, cut in half
1/4 cup hot water
1 tablespoon all-purpose flour
1 tablespoon chopped cilantro, optional
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
3 tablespoons canola oil, divided
1 medium onion, halved and sliced
1 cup chopped celery
1/2 cup halved snow peas
1/2 teaspoon ground ginger
1 garlic clove, minced
1 to 2 tablespoons lemon juice
Hot cooked rice

Directions

In a small bowl, soak apricots in water; set aside (do not drain). Combine the flour, cilantro if desired, salt and pepper; sprinkle over the chicken and set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium heat; stir-fry onion and celery for 2-3 minutes or until tender. Add the peas, ginger, garlic and apricots; stir-fry for 2 minutes. Remove and keep warm.
Add remaining oil to skillet; stir-fry chicken for 6-7 minutes or until no longer pink. Sprinkle with lemon juice. Return apricot mixture to skillet and heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 268 calories, 12 g fat (2 g saturated fat), 47 mg cholesterol, 364 mg sodium, 20 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Apricot Chicken Stir-Fry in Taste of Home February/March 1995, p65