Chicken And Apricot Saute

• 1 tablespoon cornstarch
• 1 cup chicken broth
• Pepper to taste
• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 3 cups sliced celery
• 2 garlic cloves, minced
• 1 can (16 ounces) apricot halves in natural juice, drained
• 6 ounces fresh or frozen snow peas
• Hot cooked rice

1. In a bowl, combine the cornstarch, broth and pepper until smooth; 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.
2. 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. Add the apricots, peas and cooked chicken. Stir-fry until heated through. Serve with rice.

cornstarch, chicken broth, pepper, vegetable oil, chicken breasts, celery, garlic, apricot, snow peas, rice

Taken from www.tasteofhome.com/recipes/chicken-and-apricot-saute/ (may not work)