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
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
-
Step1Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
-
Step2Heat 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.
-
Step3Stir 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;Tips from the Betty Crocker Kitchens
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