Chicken and Apricot Saute

Name: Chicken and Apricot Saute
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Asian Dinners, Asian Recipes
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

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.

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.

Nutrition 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.

Originally published as Chicken and Apricot Saute in Country Extra March 1991

Reviews

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Average Rating:

p.ballard

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.