CELERY
AND APPLE STEAM-FRY W/HONEY-MUSTARD SAUCE
- 1 cup
chicken broth
- 1 tablespoon
cornstarch
- ¼
teaspoon salt
- ¼
teaspoon ground black pepper
- 1 tablespoon
vegetable oil
- 1 pound
boned and skinned chicken breasts (cutlets) cut into ½-inch strips
- 3 cups
thinly sliced celery
- 1 teaspoon
crushed garlic
- 1 can
(16 ounces) apricot halves, drained
- ½
cup (2 ounces) fresh snow peas
In a cup
combine chicken broth, cornstarch, salt and black pepper; set aside. In
a large nonstick skillet heat oil until hot; add chicken; cook and stir
until barely cooked through, about 3 minutes. Using a slotted spoon remove
chicken from skillet; set aside. To skillet add celery and garlic; cook
and stir until crisp-tender, about 3 minutes. Add reserved cornstarch
mixture, stirring constantly until thickened, about 1 minute. Add apricots,
snow peas and reserved chicken; cook and stir until hot, about 1 minute.
Serve over orzo (rice shaped pasta) or thin egg noodles, if desired. Yield:
4 portions
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