Chicken in Apricot Sauce
1 c Chicken broth
1 tb Cornstarch
Pepper
1 tb Oil
1 lb Boneless chicken breasts; .. cut into thin strips
3 c Sliced celery
2 Cloves garlic; minced
1 pt Apricot halves; drained
6 oz Snow peas
Cooked white 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 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, peas and chicken; heat through. Serve over cooked rice.