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My review
Spicy Apricot Chicken Stir-Fry
Teri Carrillo-Fox
"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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Ingredients
40 m servings 220 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 220 calories; 6.6 g fat; 23.2 g carbohydrates; 18.7 g protein; 43 mg cholesterol; 529 mg sodium. Full nutrition
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Reviews
Read all reviews 1316 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
3/11/2011
There was nothing bad about it, but nothing to rave about either. My 12 yr old thoroughly enjoyed it, and we'll be making it again because of that. I thought it was missing something, although...
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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 ...
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...
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 ...
3/11/2011
There was nothing bad about it, but nothing to rave about either. My 12 yr old thoroughly enjoyed it, and we'll be making it again because of that. I thought it was missing something, although...
12/9/2010
The only reason I can't offer this awesome recipe five stars is because I changed it for necessity's sake. I found this recipe while trying to fix a meal with what was in my pantry and so my ing...
5/20/2010
Sorry I did not care for this at all, the flavour was OK, altho certainly not what I would consider spicy. I used a lot of fresh garlic, rather than powder and I still didn't think the sauce ha...
2/10/2010
Wonderful recipe! I tweaked the apricot and pineapple amounts based on what I had (more pineapple than apricots) and it was still wicked good. Added some fresh garlic to the ginger, and put some...
7/28/2010
Delicious sauce and chicken! Instead of frozen veggies, I used fresh bell and sweet peppers, broccoli, zucchini, and tomato and it turned out great.