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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
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

Printed from tasteofhome.com Oct 8, 2008

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Apricot Chicken Stir-Fry cont.

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.