postheadericon Chicken and Apricot Saute


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


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.

buy facebook likes