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Chicken Apricot Stir-Fry

 Chicken Apricot Stir-Fry
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.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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. Yield: 2
  • serving.
Nutritional Facts: 1-1/4 cups equals 364 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 258 mg sodium, 46 g carbohydrate, 3 g fiber, 26 g protein.

2 of 2

Chicken Apricot Stir-Fry (continued)

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