Title: Chicken and Apricot Saute
Categories: Apricots, Bobbie - no, Chicken, Main dishes, Rice
Yield: 6 Servings

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

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 on
Mar 25, 1998