Apricot-Glazed Shrimp

• 2 teaspoons cornstarch
• 1/2 cup chicken broth
• 3 tablespoons apricot preserves
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon sesame seeds, toasted
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1/4 cup sliced green onions
• 1 garlic clove, minced
• 2 teaspoons canola oil
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1/2 cup sliced water chestnuts, drained
• 1-1/2 cups hot cooked rice

1. In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside.
2. In a
3. or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

cornstarch, chicken broth, apricot preserves, soy sauce, sesame seeds, green pepper, sweet red pepper, green onions, garlic, canola oil, shrimp, water chestnuts, rice

Taken from www.tasteofhome.com/recipes/apricot-glazed-shrimp/ (may not work)