Apricot Chicken Stir-Fry 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 Printed from tasteofhome.com Oct 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apricot Chicken Stir-Fry cont. 1 to 2 tablespoons lemon juice Hot cooked rice 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. Printed from tasteofhome.com Oct 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Apricot Chicken Stir-Fry Yield: 4 servings. Printed from tasteofhome.com Oct 8, 2008 Copyright Reiman Media Group, Inc © 2008