Sizzling Stir-Fry Chicken 'N Peppers
- 1/2 c. apricot preserves
- 2 Tbsp. cornstarch
- 1/2 c. soy sauce
- 1/2 c. dry sherry or chicken broth
- 1 tsp. minced garlic
- dried red pepper flakes to taste
- 1/4 c. peanut or vegetable oil
- 2 lb. boned, skinned chicken breasts or pork tenderloin, cut in thin strips
- 4 large peppers (preferably 1 green, 2 red and 1 yellow), cut in thin strips
- 4 ribs celery, cut diagonally into 1/2-inch pieces
- 1 (4 1/2 oz.) can water chestnuts, drained and sliced
- 1 (10 oz.) pkg. thin Chinese noodles, cooked and drained
- Place preserves in 1-quart Cook & Measure; stir cornstarch into soy sauce, then stir into preserves. Add sherry, garlic and pepper flakes. Microcook on High (100%) 3 minutes, stirring 2 times.
apricot preserves, cornstarch, soy sauce, sherry, garlic, red pepper, peanut, chicken breasts, peppers, celery, water chestnuts, thin chinese noodles
Taken from www.cookbooks.com/Recipe-Details.aspx?id=8208 (may not work)