Spicy Apricot Chicken Stir-Fry

Name: Spicy Apricot Chicken Stir-Fry
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: ['6', '6 servings']
Cuisine: asian
Ingredients: 1 (15 ounce) can apricot halves, drained and chopped, juice reserved; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon crushed red pepper flakes; 2 tablespoons vegetable oil; 1 tablespoon minced fresh ginger root; 1 pound skinless, boneless chicken breast meat - cut into strips; 1 (16 ounce) package frozen stir-fry vegetables, thawed; 1 (8 ounce) can pineapple chunks, drained; 3 green onion, sliced

3.80 (16)

⏱ 40 mins 🍽 ['6', '6 servings'] 🌶 asian 🏷 Main course

This speedy stir-fry combines tender chicken with convenient canned apricots and pineapple for a sweet and savoury dinner. A simple sauce made from the reserved apricot juice, soy sauce, and spices coats the dish with a glossy, flavourful finish. Frozen stir-fry vegetables keep prep time to a minimum, making this a perfect weeknight meal. The whole dish comes together in just 40 minutes and yields six generous servings.

Ingredients

1 (15 ounce) can apricot halves, drained and chopped, juice reserved
2 tablespoons soy sauce
1 tablespoon cornstarch
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast meat - cut into strips
1 (16 ounce) package frozen stir-fry vegetables, thawed
1 (8 ounce) can pineapple chunks, drained
3 green onion, sliced

Method

In a small bowl, combine the reserved apricot juice with soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes. Mix until the cornstarch is fully dissolved, then set this mixture aside.
Place a wok over high heat and add the vegetable oil. Once hot, stir in the minced ginger and cook for about 10 seconds until it starts to turn golden. Add the chicken strips and cook, stirring, until they turn white and begin to firm up. Mix in the thawed stir-fry vegetables and continue cooking until the chicken is cooked through and the vegetables are heated.
Add the chopped apricots, drained pineapple chunks, and the prepared apricot juice mixture to the wok. Bring the contents to a boil while stirring constantly. Cook for about 1 minute until the sauce thickens and becomes clear. Finally, stir through the sliced green onion just before serving.

Nutrition (per serving)

Calories221 kcal

Fat7 g

Sugars15 g

Protein19 g

Sodium529 mg

Recipe details

CategoryMain course

Cuisineasian

AuthorTeri Carrillo-Fox