Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 268
  • Fat:
  • 12 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 47 mg
  • Sodium:
  • 364 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 4 g
  • Protein:
  • 19 g


Pasta Jambalaya

This nicely spiced dish is loaded with vegetables. My family really loves it...and I bet yours will, too. View this recipe »


 

Apricot Chicken Stir-Fry

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SERVINGS: 4

CATEGORY: Main Dish

METHOD: Stir-Fry

TIME: Prep/Total Time: 30 min.

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 vegetable 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 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 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 over rice. Yield: 4 servings.

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