Chicken and Apricot Saute Recipe

3.5 1 2
Chicken and Apricot Saute Recipe
Chicken and Apricot Saute Recipe photo by Taste of Home
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Chicken and Apricot Saute Recipe

Read Reviews
3.5 1 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL 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.
Originally published as Chicken and Apricot Saute in Country Extra March 1991, p49

Nutritional Facts

1 each: 204 calories, 5g fat (0 saturated fat), 64mg cholesterol, 114mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 vegetable, 1/2 fruit.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken and Apricot Saute in Country Extra March 1991, p49

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Reviews forChicken and Apricot Saute

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MY REVIEW
p.ballard User ID: 2378099 29382
Reviewed Mar. 4, 2011

"The apricots discentegrated and there was a huge lack of flavor. I wouldn't have minded a little bit of apricot juice to add something to the flavor. WILL NOT make again."

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