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Apricot Chicken and Snow Peas

 Apricot Chicken and Snow Peas
I adore this dish. It's simple and fast to make, plus it tastes great.
1 ServingsPrep/Total Time: 20 min.


  • 1/4 pound boneless skinless chicken breasts, cut into thin strips
  • 1/2 teaspoon canola oil
  • 1/2 cup fresh snow peas
  • 3 tablespoons apricot preserves
  • 2 tablespoons water
  • 1 small garlic clove, minced
  • 3/4 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds, toasted
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon Dijon mustard
  • 1/8 teaspoon ground ginger
  • Hot cooked rice


  • In a large skillet or wok, stir-fry chicken in oil for 3 minutes. Add
  • the snow peas, preserves, water, garlic, sesame oil, sesame seeds,
  • soy sauce, mustard and ginger. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5-7 minutes or until chicken juices run clear and
  • vegetables are tender. Serve with rice. Yield: 1 serving.
Nutritional Facts: 1 serving (1 each) equals 366 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 259 mg sodium, 46 g carbohydrate, 3 g fiber, 27 g protein.

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Apricot Chicken and Snow Peas (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.