Menu
Chicken Stir-Fry Chicken Stir-Fry
Peanut Chicken Stir-Fry Peanut Chicken Stir-Fry
Apricot Chicken Apricot Chicken
Nutty Chicken Stir-Fry Nutty Chicken Stir-Fry
Simple Chicken Stir-Fry Simple Chicken Stir-Fry
Apricot Salsa Chicken Apricot Salsa Chicken
Honey Chicken Stir-Fry Honey Chicken Stir-Fry
Quick Apricot Chicken Quick Apricot Chicken
Apricot Chicken Pasta Apricot Chicken Pasta
Honey-Nut Chicken Stir-Fry Honey-Nut Chicken Stir-Fry
Saucy Apricot Chicken Saucy Apricot Chicken
Chicken & Vegetable Stir-Fry Chicken & Vegetable Stir-Fry
Chicken Broccoli Stir-Fry Chicken Broccoli Stir-Fry
Chicken Pepper Stir-Fry Chicken Pepper Stir-Fry
Almond Chicken with Apricot Sauce Almond Chicken with Apricot Sauce
Quick Almond Chicken Stir-Fry Quick Almond Chicken Stir-Fry
Apricot Chicken Wings Apricot Chicken Wings
Apricot-Orange Salsa Chicken Apricot-Orange Salsa Chicken
Apricot Honey Chicken Apricot Honey Chicken
Apricot Barbecued Chicken Apricot Barbecued Chicken

Chicken Apricot Stir-Fry

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 20 min.

Makes

2 serving

Updated: Oct. 16, 2022
This sweet, fruity sauce goes very well with chicken. It's a great dish for two, but the recipe is easily adjusted to serve more. —Lori Lockrey, Sacrborough, Ontario
Chicken Apricot Stir-Fry
Chicken Apricot Stir-Fry Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 1 teaspoon canola oil
  • 1 cup fresh snow peas
  • 6 tablespoons apricot preserves
  • 1/4 cup water
  • 1 garlic clove, minced
  • 1-1/2 teaspoons sesame oil
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Dijon mustard
  • Hot cooked rice

Directions

  1. In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender. Serve with rice.

Nutrition Facts

1-1/4 cups: 364 calories, 9g fat (2g saturated fat), 63mg cholesterol, 258mg sodium, 46g carbohydrate (25g sugars, 3g fiber), 26g protein.