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Chicken Apricot Stir-Fry Recipe

Chicken Apricot Stir-Fry Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings

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. Yield: 2 serving.

Nutritional Facts

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

Reviews for Chicken Apricot Stir-Fry

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MY REVIEW
jmkasprak User ID: 2880256 228587
Reviewed Jun. 27, 2015

"This was okay, but I probably won't make it again. I used corn starch to thicken the liquid. I also added some rice wine vinegar and red pepper flakes. It just seemed to need something to take it to the next level."

MY REVIEW
blue_eyes998 User ID: 5762850 212203
Reviewed Apr. 10, 2012

"This was a nice, quick meal. It wasn't too sweet. I would personally put the peas in 2-3 minutes later so they stay a little more crisp-tender and don't get overcooked and would use perhaps half to three quarters of the water to make it a little thicker or put in a little cornstarch mixed with water to thicken it just because I like my sauces a little thicker. We threw sliced almonds on top, which went very nicely!"

MY REVIEW
kcc1108 User ID: 6410537 131523
Reviewed Apr. 5, 2012

"Very easy and super tasty! The only "complaint" is that the sauce was too thin; next time I will probably omit the water but may try adding a thinkener instead."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.