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Hot-and-Sweet Apricot Chicken
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Prep Time:
25 minutes
Total Time:
30 minutes
Spicy chili chicken with apricots and pineapple for a delicious dinner.
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:
  • Dice apricots. Combine reserved apricot juice, cornstarch, five-spice powder, soy sauce, and red pepper, mixing well.
  • Preheat a wok or 12-inch skillet over high heat. Drizzle in oil and swirl to coat. Stir-fry chicken and gingerroot for 2 minutes until chicken is cooked through. Add asparagus and onions; stir-fry for an additional 2 minutes until asparagus is tender-crisp.
  • Combine the juice mixture, apricots, and pineapple in the pot. Bring to a boil, stirring continuously. Let it boil and stir for 1 minute. Serve with rice.

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