chicken and apricot saute

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Servs: 6  Prep: 25m  

"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."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Cooked rice Cooked rice
•   6 ounces fresh or frozen snow peas 6 ounces fresh or frozen snow peas
•   1 (16 ounce) can apricot halves in natural juice, drained 1 (16 ounce) can apricot halves in natural juice, drained
•   2 garlic cloves, minced 2 garlic cloves, minced
•   1 tablespoon cooking oil 1 tablespoon cooking oil
•   3 cups sliced celery 3 cups sliced celery
•   1 pound boneless chicken breasts, cut into thin strips 1 pound boneless chicken breasts, cut into thin strips
•   1 tablespoon cornstarch 1 tablespoon cornstarch
•   1 cup chicken broth 1 cup chicken broth
•   pepper to taste pepper to taste

Instructions

1. 1. 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 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 apricots, peas and cooked chicken. Stir-fry until heated through, about 1-2 minutes. Serve over rice.

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