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Hot-and-Sweet Apricot Chicken

 3 Ratings
2 Comments
  • Prep Time 25 min
  • Total Time 30 min
  • Servings 6

Chicken, chili oil, crushed red pepper, juicy canned apricots, pineapple and more come together for a succulent supper.

Ingredients

1
can (15 1/4 ounces) apricot halves in juice, drained and juice reserved
1
tablespoon cornstarch
1
teaspoon five-spice powder
2
teaspoons reduced-sodium soy sauce
1/2
teaspoon crushed red pepper
2
teaspoons chili or vegetable oil
1
pound boneless skinless chicken breast, cut into 2x1/4-inch slices
1
tablespoon finely chopped gingerroot
1
pound asparagus, cut into 1-inch pieces
4
medium green onions, cut into 1-inch pieces
1
can (8 ounces) pineapple chunks in juice, drained
6
cups hot cooked brown rice

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Directions

  • 1 Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
  • 2 Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
  • 3 Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

Expert Tips

Serve with a tossed green salad, whole-grain bread, coconut pudding and tea.

Use 1 package (10 ounces) frozen asparagus cuts, thawed, in place of fresh asparagus.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
45 mg
45 %;
Sodium
115 mg
115 %;
Total Carbohydrate
66 g
66 %
(Dietary Fiber
6 g
6 %
),
Protein
15 g
15 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
14%;
Calcium
6%;
Iron
12%;
Exchanges:
2 Starch; 1 Fruit; 1 Vegetable; 1 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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