Spicy Apricot Chicken Stir-Fry

Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. Serve with your favorite rice recipe. I recommend coconut rice.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 221 Calories

Ingredients

• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 pound skinless, boneless chicken breast meat - cut into strips
• 1 (8 ounce) can pineapple chunks, drained
• 1 (16 ounce) package frozen stir-fry vegetables, thawed
• 1 (15 ounce) can apricot halves, drained and chopped, juice reserved
• 3 green onion, sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.