Recipe - Chicken And Apricot Saute

1 cup Chicken broth
1 tablespoon Cornstarch
Pepper; to taste
1 tablespoon Cooking oil
1 pound Boneless chicken breasts; in
thin strips
3 cup Sliced celery
2 Cloves garlic; minced
16 ounce Canned apricot halves; in
natural juice, drained
6 ounce 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; stirfry until chicken is no longer pink.
Remove from pan. Add celery nd garlic; stirfry until the celery is
crisptender, about 3 minutes. Stir in broth mixture. Cook, stirring
constantly until thick, about 1 minute. Add the apricots, peas and cooked
chicken. Stirfry until heated through, about 12 minutes. Serve over rice.
Submitted by Carolyn Griffin, Macon, Georgia who sais that this is a
popular dish in her home. She really likes 'stirfry' dishes. MC formatting
by bobbi744@sojourn.com

Recipe by: Taste of Home's Quick Cooking magazine, (Extra) Mar/Apr.'98

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 25, 1998