Chicken Apricot Stir-Fry

Name: Chicken Apricot Stir-Fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serving.
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

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. —Lori Lockrey, Sacrborough, Ontario

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

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.

Nutrition Facts

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

Originally published as Apricot Chicken and Snow Peas in Reminisce October/November 2010

Reviews

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Average Rating:

jmkasprak

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.
blue_eyes998

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!
kcc1108

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.