“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.” - by StayHomeCook
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 220 cal
- 11%
- Fat
- 6.6 g
- 10%
- Carbs
- 23.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"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 t..." See morehe chicken into smaller pieces. But this was wonderful. Fabulous flavor. Thank you"
Toya
"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..." See more't want to waste the pineapple juice. I served it over rice. Loved it! Will definitely make it again!"
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