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Apricot Chicken Stir-Fry

 Apricot Chicken Stir-Fry
Every since my husband and I began growing apricots more than 30 years ago, collecting recipes featuring that elegant fruit has been a favorite hobby.—Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup dried apricot halves, cut in half
  • 1/4 cup hot water
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped cilantro, optional
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 3 tablespoons canola oil, divided
  • 1 medium onion, halved and sliced
  • 1 cup chopped celery
  • 1/2 cup halved snow peas
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1 to 2 tablespoons lemon juice
  • Hot cooked rice


  • In a small bowl, soak apricots in water; set aside (do not drain).
  • Combine the flour, cilantro if desired, salt and pepper; sprinkle
  • over the chicken and set aside.
  • Heat 1 tablespoon oil in a large skillet or wok over medium heat;
  • stir-fry onion and celery for 2-3 minutes or until tender. Add the
  • peas, ginger, garlic and apricots; stir-fry for 2 minutes. Remove
  • and keep warm.
  • Add remaining oil to skillet; stir-fry chicken for 6-7 minutes or

2 of 2

Apricot Chicken Stir-Fry (continued)

Directions (continued)

  • until no longer pink. Sprinkle with lemon juice. Return apricot
  • mixture to skillet and heat through. Serve with rice. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 268 calories, 12 g fat (2 g saturated fat), 47 mg cholesterol, 364 mg sodium, 20 g carbohydrate, 4 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.