Ingredients
1 cup chicken broth1 tablespoon cornstarchpepper to taste1 tablespoon cooking oil1 pound boneless chicken breasts, cut into thin strips3 cups sliced celery2 garlic cloves, minced1 (16 ounce) can apricot halves in natural juice, drained6 ounces fresh or frozen snow peasCooked 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
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