| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Apricots, Bobbie – no, Chicken, Main dishes, Rice | 6 | Servings | |
INGREDIENTS
| 1 | c | Chicken broth |
| 1 | tb | Cornstarch |
| Pepper; to taste | ||
| 1 | tb | Cooking oil |
| 1 | lb | Boneless chicken breasts; in thin strips |
| 3 | c | Sliced celery |
| 2 | Cloves garlic; minced | |
| 16 | oz | Canned apricot halves; in natural juice, drained |
| 6 | oz | Fresh or frozen snow peas |
| Cooked rice |
INSTRUCTIONS
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@sojourn.com Recipe by: Taste of Home's Quick Cooking magazine, (Extra) Mar/Apr.'98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 25, 1998
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