spicy apricot chicken stir-fry

Ingredients

• 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

Recipe

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.