Ingredients
6
6 servings
- •1 (15 ounce) can apricot halves, drained and chopped, juice reserved
- •2 tablespoons soy sauce
- •1 tablespoon cornstarch
- •½ teaspoon garlic powder
- •½ teaspoon onion powder
- •½ teaspoon crushed red pepper flakes
- •2 tablespoons vegetable oil
- •1 tablespoon minced fresh ginger root
- •1 pound skinless, boneless chicken breast meat - cut into strips
- •1 (16 ounce) package frozen stir-fry vegetables, thawed
- •1 (8 ounce) can pineapple chunks, drained
- •3 green onion, sliced
Instructions
- Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
- Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
- Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.
Nutritional Facts
Per 6 servings
- Calories: 221
- Carbohydrate: 23g
- Fat: 7g
- Fiber: 3g
- Protein: 19g
- Sugar: 15g
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