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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."

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Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric 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

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.

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