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Hot-and-Sweet Apricot Chicken

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Betty Crocker Kitchens
Updated May 17, 2005
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Chicken, chili oil, crushed red pepper, juicy canned apricots, pineapple and more come together for a succulent supper.

Hot-and-Sweet Apricot Chicken

  • Prep Time 25 min
  • Total 30 min
  • Servings 6
  • Ingredients 12
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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

Instructions

  • Step 
    1
    Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
  • Step 
    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.
  • Step 
    3
    Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

Nutrition

400 Calories
6 g Total Fat
15 g Protein
66 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
45 mg
Sodium
115 mg
Potassium
520 mg
Total Carbohydrate
66 g
Dietary Fiber
6 g
Protein
15 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
14%
14%
Calcium
6%
6%
Iron
12%
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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