Thursday, May 19, 2016

spicy apricot chicken stir-fry


  • Servings: 6
  • 1 (15 ounce) can apricot halves, drained and chopped, juice reserved
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 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


    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins

  • 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.

No comments:

Post a Comment