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Chicken and Apricot Saute

 Chicken and Apricot Saute
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.
6 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: One serving without rice equals 204 calories, 5 g fat (0 saturated fat), 64 mg cholesterol, 114 mg sodium, 14 g carbohydrate, 0 fiber,

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Chicken and Apricot Saute (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 vegetable, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.