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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Every since my husband and I began growing apricots more than 30 years ago, collecting recipes featuring that elegant fruit has been a favorite hobby.—Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California Ingredients:
1/2 cup dried apricot halves, cut in half |
1/4 cup hot water |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon chopped cilantro, optional |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces |
3 tablespoons canola oil, divided |
1 medium onion, halved and sliced |
1 cup chopped celery |
1/2 cup halved snow peas |
1/2 teaspoon ground ginger |
1 garlic clove, minced |
1 to 2 tablespoons lemon juice |
hot cooked rice |
Directions:
1. In a small bowl, soak apricots in water; set aside (do not drain). Combine the flour, cilantro if desired, salt and pepper; sprinkle over the chicken and set aside.
2. Heat 1 tablespoon oil in a large skillet or wok over medium heat; stir-fry onion and celery for 2-3 minutes or until tender. Add the peas, ginger, garlic and apricots; stir-fry for 2 minutes. Remove and keep warm.
3. Add remaining oil to skillet; stir-fry chicken for 6-7 minutes or until no longer pink. Sprinkle with lemon juice. Return apricot mixture to skillet and heat through. Serve with rice. Yield: 4 servings.
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