Apricot Orange Chicken Recipe

3.5 2 5
Apricot Orange Chicken Recipe
Apricot Orange Chicken Recipe photo by Taste of Home
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Apricot Orange Chicken Recipe

Read Reviews
3.5 2 5
Publisher Photo
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.“
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Apricot Orange Chicken in Light & Tasty June/July 2006, p52

Nutritional Facts

2/3 cup: 391 calories, 5g fat (1g saturated fat), 63mg cholesterol, 340mg sodium, 57g carbohydrate (22g sugars, 1g fiber), 27g protein.

  • 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
  1. In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  2. 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.
  3. 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.
Originally published as Apricot Orange Chicken in Light & Tasty June/July 2006, p52

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Reviews forApricot Orange Chicken

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MY REVIEW
sdipiazza User ID: 2106899 261082
Reviewed Feb. 9, 2017

"Good but needs some veggies or something. I thought it would be too sweet but didn't turn out that way."

MY REVIEW
pinkiepie User ID: 5517629 206161
Reviewed Sep. 29, 2012

"My husband liked it but we both thought it was too sweet. It was missing some thing we just could not put our finger on what it was. It was good my husband said he would have me make it again."

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