Add a photo

Chicken and Apricot Saute

By: Carolyn Griffin  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 No Reviews Yet!

Rate/Review | 57 people have saved this

Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  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.

Footnotes

  • Nutrition Facts: One serving without rice equals 204 calories, 5 g fat (0 saturated fat), 64 mg cholesterol, 114 mg sodium, 14 g carbohydrate, 0 fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 vegetable, 1/2 fruit.
ADVERTISEMENT

 

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?