Apricot chicken stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Apricot halves -- dried cut |
| In half | ||
| ¼ | cup | Hot water |
| 1 | tablespoon | All-purpose flour |
| 1 | tablespoon | Cilantro -- chopped |
| Optional | ||
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¾ | pounds | Chicken breast halves |
| Without skin -- cut into 1/2 | ||
| Pieces | ||
| Boneless | ||
| 3 | tablespoons | Cooking oil -- divided |
| 1 | medium | Onion -- halved and sliced |
| 1 | cup | Chopped celery |
| ½ | cup | Snow peas -- halved |
| ½ | teaspoon | Ground ginger |
| 1 | Clove garlic -- minced | |
| 2 | tablespoons | Lemon juice |
| Hot cooked rice | ||
Directions
In a small bowl, soak apricots in water; set aside ( do not drain).
Combine flour, cilantro if desired, salt and pepper; sprinkle over the chicken and set aside. Heat 1 tablespoon oil in a large skillet or wok over med. heat; stir-fry onion and celery for 2-3 min. or until tender. Add peas, ginger, garlic and apricots; stir-fry for 2 min. Remove and keep warm. Add remaining oil to skillet; stir-fry chicken for 6-7 min. or until no longer pink. Sprinkle with lemon juice. Return apricot mixture to skillet and heat through. Serve over rice. Yield: 4 servings.
Recipe By : Taste Of Home