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Chicken and Apricot Saute
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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; 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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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |