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Spicy Apricot Chicken Stir-Fry

Spicy Apricot Chicken Stir-Fry

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
StayHomeCook

StayHomeCook

Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. Serve with your favorite rice recipe. I recommend coconut rice.

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
  2. Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
  3. Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.
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Reviews

karentn
11

karentn

3/8/2008

This was wonderful!! Will definitely make again. The only issue I had was that the sauce was not as thick as I had expected. Perhaps I might use a tiny bit more cornstarch next time. Also, I cut the chicken into smaller pieces. But this was wonderful. Fabulous flavor. Thank you

Toya
10

Toya

6/20/2008

Great easy recipe! I also added the juice from the pineapple to the sauce mixture and doubled the other ingredients in the sauce mixture to compensate for the extra juice. It turned out well as I didn't want to waste the pineapple juice. I served it over rice. Loved it! Will definitely make it again!

StayHomeCook
9

StayHomeCook

4/8/2008

This is my recipe, so of course, I love it! Spiciness can be increased by adding more crushed red pepper and the chicken should be cut into about 1-1/2" x 1/2" strips (chunks). You can also use fresh veggies or pork for this recipe. Have fun!

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