Chicken and Apricot Saute Recipe

Nutrition Facts

  • One serving:
  • without rice
  • Calories:
  • 204
  • Fat:
  • 5 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 64 mg
  • Sodium:
  • 114 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 0 g
  • Protein:
  • 25 g
  • Diabetic Exchange:
  • 2-1/2 lean meat, 1-1/2 vegetable, 1/2 fruit.


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Chicken and Apricot Saute

Country Extra - try a FREE ISSUE today!

This is a popular dish in our home. It tastes good, and stir-frying food is a method of cooking I really enjoy. It's also a quick way to cook food, and, what's more, it's a healthy way to prepare it, too! I hope you'll try it.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Stir-Fry

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • Pepper to taste
  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 3 cups sliced celery
  • 2 garlic cloves, minced
  • 1 can (16 ounces) apricot halves in natural juice, drained
  • 6 ounces fresh or frozen snow peas
  • Hot cooked rice

Directions:

In a bowl, combine the cornstarch, broth and pepper until smooth; set aside. In a wok or large skillet, heat oil on high. Add chicken; stir-fry until chicken is no longer pink. Remove from pan.
    Add celery and garlic; stir-fry until the celery is crisp-tender, about 3 minutes. Stir in broth mixture. Cook, stirring constantly until thick, about 1 minute. Add the apricots, peas and cooked chicken. Stir-fry until heated through. Serve with rice. Yield: 6 servings.


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