Apricot Ginger Stir Fry Recipes

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SPICY APRICOT CHICKEN STIR-FRY



Spicy Apricot Chicken Stir-Fry image

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.

Provided by Teri Carrillo-Fox

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 23.2 g, Cholesterol 43.2 mg, Fat 6.6 g, Fiber 3.3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 529.2 mg, Sugar 14.9 g

CHICKEN WITH GINGERED APRICOT SAUCE



Chicken with Gingered Apricot Sauce image

Categories     Chicken     Ginger     Sauté     Low Cal     Apricot     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

1/2 cup all purpose flour
1 teaspoon ground coriander
4 skinless boneless chicken breast halves
1/4 cup (1/2 stick) butter
8 dried apricots, thinly sliced
2 large green onions, sliced
1 cup canned low-salt chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons apricot preserves
1 tablespoon honey
2 teaspoons soy sauce
3/4 teaspoon ground ginger

Steps:

  • Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
  • Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

PORK STIR-FRY WITH APRICOT SAUCE



Pork Stir-Fry With Apricot Sauce image

Here's a little something I whipped up to use up some apricot preserves- it's sweet, hot, and savory.

Provided by beffymaroo

Categories     Pork

Time 1h50m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
1/2 cup apricot preserves
1/4 cup rice vinegar
1 teaspoon habanero sauce (for the brave- otherwise, 1 tsp red pepper flakes is a good alternative)
2 tablespoons grated garlic
2 tablespoons grated fresh ginger
1 tablespoon cornstarch
1 1/2 lbs pork loin or 1 1/2 lbs tenderloin, cut into bite-sized strips
1 tablespoon sesame oil
1/2-1 lb chopped assorted fresh vegetable (some goods ones are onion, bell pepper, broccoli, snow peas, mushrooms- go nuts)

Steps:

  • Combine first seven ingredients well, set aside half of mixture and refrigerate.
  • Combine the other half of the soy sauce mixture with the pork in a mixing bowl.
  • Cover pork mixture with plastic wrap and refrigerate. Allow to marinate for at least one hour.
  • Heat a wok or large skillet over medium-high heat and add sesame oil.
  • When oil is hot, but not smoking, add pork mixture and cook until just barely cooked through- approximately 4-6 minutes.
  • Remove pork from skillet/wok with a slotted spoon and put aside in a clean bowl.
  • Add the vegetables to the pan and cook, stirring frequently until crisp-tender. You may want to add them in order of density to keep from overcooking some of them (e.g. carrots first, then broccoli, then mushrooms last).
  • When the vegetables are just cooked enough, add the pork back to the skillet/wok and then the reserved half of the soy sauce mixture.
  • Cook, stirring a couple of times, for about one minute more, until sauce is thickened.
  • Serve, over steamed rice if desired.

Nutrition Facts : Calories 688.7, Fat 36.5, SaturatedFat 11.7, Cholesterol 136.1, Sodium 1945.4, Carbohydrate 41.1, Fiber 0.6, Sugar 23.8, Protein 49.3

APRICOT CHICKEN STIR-FRY



Apricot Chicken Stir-Fry image

I love this recipe the dried apricots sweeten this dish. The snow peas add some color to this dish. I'll have to pull this one out again to make as it has been many years since I made it. I can't remember which magazine this came from.

Provided by Charlotte J

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup dried apricot, halves. cut in half
1/4 cup hot water
1 tablespoon all-purpose flour
1 tablespoon chopped cilantro (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 lb boneless skinless chicken breast, cut into 1/2 inch pieces
3 tablespoons cooking oil, divided
1 medium onion, halved and sliced
1 cup celery
1/2 cup snow peas, halved
1/2 teaspoon ground ginger
1 garlic clove, minced
1 -2 tablespoon lemon juice
hot cooked rice

Steps:

  • In a small bowl, soak the apricots in teh hot water, set aside (do not drain).
  • Combine flour, cilantro, salt and pepper and sprinkle over the chicken.
  • Set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat.
  • Stir-fry onion and celery for 2-3 minutes or until tender.
  • Add peas, ginger, garlic and the apricots with the water then stir-fry for 2 minutes.
  • Add remaining oil to another skillet and stir-fry chicken for 6-7 minutes or until no longer pink.
  • Sprinkle with lemon juice.
  • Return chicken to the apricot mixture abd heat through.
  • Serve over rice.

Nutrition Facts : Calories 223.8, Fat 11.5, SaturatedFat 1.6, Cholesterol 49.4, Sodium 368.3, Carbohydrate 9, Fiber 1.6, Sugar 4.2, Protein 21

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