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Apricot Orange Chicken

 Apricot Orange Chicken
Lots of lip-smacking apricot flavor makes this sweet chicken stir-fry from Sharon Warner Sunday-special! “It goes together so quickly,“ she writes from Ada, Oklahoma, “and I get rave reviews whenever I serve it.“
4 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups reduced-sodium chicken broth
  • 3/4 cup uncooked long grain rice
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons canola oil
  • 1/2 cup 100% orange marmalade spreadable fruit
  • 1/3 cup dried apricots, cut into thirds
  • 1/2 to 1 teaspoon Chinese five-spice powder
  • 1 teaspoon reduced-sodium soy sauce


  • In a small saucepan, bring broth and rice to a boil. Reduce heat;
  • cover and simmer for 15 minutes or until rice is tender.
  • Meanwhile, in a small bowl, combine cornstarch and water until
  • smooth; set aside. In a large nonstick skillet or wok coated with
  • cooking spray, stir-fry chicken in hot oil for 5 minutes or until
  • lightly browned. Stir in the marmalade, apricots, five-spice powder
  • and soy sauce. Bring to a boil.
  • Stir cornstarch mixture and stir into chicken mixture. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Serve with
  • rice. Yield: 4 servings.

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Apricot Orange Chicken (continued)

Nutritional Facts: 2/3 cup chicken mixture with 1/2 cup rice equals 391 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 340 mg sodium, 57 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.