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

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