Spicy Apricot Chicken Stir-Fry

SUBMITTED BY: StayHomeCook PHOTO BY: Botag

"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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PREP TIME	25 Min
COOK TIME	15 Min
READY IN	40 Min

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

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

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.

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REVIEWS

Reviewed on Jun. 20, 2008 by Toya

Great easy recipe! I also added the juice from the pineapple to the sauce mixture and doubled... MORE

Reviewed on Jun. 16, 2008 by annhardt

This recipe is very good. I used more vegies in mine. This is a keeper! MORE

Reviewed on Apr. 8, 2008 by StayHomeCook

This is my recipe, so of course, I love it! Spiciness can be increased by adding more crushed... MORE

Reviewed on Mar. 8, 2008 by karentn

This was wonderful!! Will definitely make again. The only issue I had was that the sauce was... MORE

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Recipe Submitter:

StayHomeCook

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Escondido, California, USA
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