Post by Kathy on Jan 30, 2006 9:20:53 GMT -5
Chicken in Apricot Sauce
Ingredients
1 c Chicken broth-I used 3/4 c broth & 1/4c apricot juice
1 tb Cornstarch
Pepper
1 tb Oil
1 lb Boneless chicken breasts;cut into thin strips
3 c Sliced celery
2 Cloves garlic; minced
6 green onions- angle cut in 1/2" long peices
1 pt Apricot halves; drained-save juice for sauce
6 oz Snow peas
salt
Cooked white or brown rice
Mix broth, cornstarch and pepper; set aside.
In wok or large skillet over high heat, heat oil.
Stir-fry chicken until no longer pink.
Remove to a dish; set aside.
Add celery, onions and garlic, stir-fry until celery is
crisp-tender, about 3 minutes.
Stir in broth mixture and cook, stirring
constantly until thickened, about 1 minute.
Add apricots, snow peas and chicken; heat through. Season with salt & addtional pepper as desired
Serve over cooked rice.
Makes: 6 Servings
Ingredients
1 c Chicken broth-I used 3/4 c broth & 1/4c apricot juice
1 tb Cornstarch
Pepper
1 tb Oil
1 lb Boneless chicken breasts;cut into thin strips
3 c Sliced celery
2 Cloves garlic; minced
6 green onions- angle cut in 1/2" long peices
1 pt Apricot halves; drained-save juice for sauce
6 oz Snow peas
salt
Cooked white or brown rice
Mix broth, cornstarch and pepper; set aside.
In wok or large skillet over high heat, heat oil.
Stir-fry chicken until no longer pink.
Remove to a dish; set aside.
Add celery, onions and garlic, stir-fry until celery is
crisp-tender, about 3 minutes.
Stir in broth mixture and cook, stirring
constantly until thickened, about 1 minute.
Add apricots, snow peas and chicken; heat through. Season with salt & addtional pepper as desired
Serve over cooked rice.
Makes: 6 Servings