Apricot-Chicken Stir-Fry

1/2 cup dried apricot halves, cut in half
1/4 cup hot water
1 tablespoon flour
1 tablespoon chopped fresh cilantro, optional
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, but into 1 /2-inch chunks
4 teaspoons olive oil, divided
1 medium onion, halved
1 cup chopped celery
1/2 cup halved snow peas
1/2 teaspoon ground ginger
1 garlic clove, minced
1 tablespoon lemon juice

In a small bowl, soak apricots in water; set aside (do not drain). Combine flour, cilantro if desired and pepper; sprinkle over the chicken and set aside. Heat two teaspoons oil in a large skillet or wok over medium heat; stir-fry onion and celery for two to three minutes or until tender. Add peas, ginger, garlic and apricots; stir-fry for two minutes. Remove and keep warm. Add remaining oil to skillet; stir-fry the chicken for six to seven minutes or until no longer pink. Sprinkle with lemon juice. Return apricot mixture to skillet and heat through.
Recipe makes four servings.
Nutritional information per serving:
Calories: 203
Total Fat: 7g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 70mg
Carbohydrate: 17g
Protein: 19g

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