Ingredients
2 teaspoons cornstarch1/2 cup chicken broth3 tablespoons apricot preserves1 tablespoon reduced-sodium soy sauce1 teaspoon sesame seeds, toasted1 medium green pepper, julienned1 medium sweet red pepper, julienned1/4 cup sliced green onions1 garlic clove, minced2 teaspoons canola oil1/2 pound uncooked medium shrimp, peeled and deveined1/2 cup sliced water chestnuts, drained1-1/2 cups hot cooked rice
Preparation
In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside.
In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
