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How to make it

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

The ingredients

  • 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