Printable | Taste of Home

Chicken and Apricot Saute

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

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;

Printed from tasteofhome.com Oct 13, 2008

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Chicken and Apricot Saute cont.

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.