Spicy Apricot Chicken Stir-Fry
Share recipe
Description
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.
Ingredients
- 1 (15 ounce) can apricot halves, drained and chopped, juice reserved
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ 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
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.
Nutrition Facts
serving: 6 servings
calories: 220.5 kcal
carbohydrates: 23.2 g
protein: 18.7 g
saturated fat: 1.3 g
cholesterol: 43.2 mg
sodium: 529.2 mg
fiber: 3.3 g
sugar: 14.9 g
Categories