Apricot Shrimp

Served over rice, this is an excellent mid week meal, and not too hard to prepare

Apricot Shrimp

1 green pepper, julienned

1 red pepper, julienned

1/4 c. green onions

1 clove garlic

2 tsp. canola oil

1/2 lb shrimp

1/2 c sliced chestnuts

2 tsp cornstarch

1/2 c chicken broth

3 Tbsp apricot jam

1 Tbsp soy sauce

1 tsp sesame seeds

Heat oil in a large skillet or wok and add onions and garlic, shrimp and remaining vegetables. In a bowl, combine cornstarch, chicken broth, jam, soy sauce and sesame seeds. When shrimp and vegetables are cooked to desired doneness, pour sauce and cook for another 1/2 minutes or until bubbly and slightly thickened. Serve over prepared rice.