Ingredients:2 teaspoons cornstarch 1/2 cup chicken broth 3 tablespoons apricot preserves 1 tablespoon reduced-sodium soy sauce 1 teaspoon sesame seeds, toasted 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1/4 cup sliced green onions 1 garlic clove, minced 2 teaspoons canola oil 1/2 pound uncooked medium shrimp, peeled and deveined 1/2 cup sliced water chestnuts 1 1/2 cups hot cooked rice Directions:1. In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. 2. 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. |