Chicken and Apricot Saute

Name: Chicken and Apricot Saute
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters sliced celery; 237 milliliters chicken broth; 6 servings Hot cooked rice; 1 Tbsp cornstarch; 2 garlic cloves, minced; 454 grams can apricot halves in natural juice, drained; 6 servings Pepper to taste; 454 grams boneless skinless chicken breasts, cut into thin strips; 170 grams fresh or frozen snow peas; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Chicken and Apricot Saute a try. Watching your figure? This gluten free and dairy free recipe has 273 calories, 20g of protein, and 5g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up celery, vegetable oil, rice, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

In a bowl, combine the cornstarch, broth and pepper until smooth; set aside. In a wok or large skillet, heat oil on high.

Ingredients you will need

Corn Starch

Pepper

Broth

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Wok

Add chicken; stir-fry until chicken is no longer pink.

Ingredients you will need

Whole Chicken

Remove from pan.

Equipment you will use

Frying 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.

Ingredients you will need

Celery