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.