Chicken and apricot saute
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken broth |
| 1 | tablespoon | Cornstarch |
| Pepper; to taste | ||
| 1 | tablespoon | Cooking oil |
| 1 | pounds | Boneless chicken breasts; in thin strips |
| 3 | cups | Sliced celery |
| 2 | Cloves garlic; minced | |
| 16 | ounces | Canned apricot halves; in natural juice, drained |
| 6 | ounces | Fresh or frozen snow peas |
| Cooked rice | ||
Directions
Combine broth, cornstarch and pepper. 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 nd 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, about 1-2 minutes. Serve over rice.
Submitted by Carolyn Griffin, Macon, Georgia who sais that this is a popular dish in her home. She really likes 'stir-fry' dishes. MC formatting by bobbi744@...
Recipe by: Taste of Home's Quick Cooking magazine, (Extra) Mar/Apr.'98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998