Easy Apricot Chicken Stir-Fry

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"From our weekday newspaper The West Australian. Times are estimated."

Original is 4 servings


  • Serving Size: 1 (369.1 g)
  • Calories 308.5
  • Total Fat - 10.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 300 mg
  • Sodium - 568.7 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 4.7 g
  • Sugars - 20.4 g
  • Protein - 24.4 g
  • Calcium - 75.5 mg
  • Iron - 4.9 mg
  • Vitamin C - 35.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut each tenderloin horizontally in half through the side to give two thinner pieces and toss with half the oil.

Step 2

Heat an oiled, large, non-stick wok over a high heat and add chicken in two batches and stir-fry for about 2 to 3 minutes, or until golden and just cooked and then transfer to a bowl.

Step 3

Add onion and remaining oil to same, hot wok and stir-fry for about 2 minutes, or until light golden and then add beans, curry powder and ginger and stir-fry for 1 minute and then stir in jam, sauce, lemon juice and apricots and bring to a boil.

Step 4

Return chicken with any resting juices to wok with spinach and stir-fry for 1 to 2 minutes, or until heated through and spinach is just wilted.

Step 5

Serve with rice.


  • TIP! If you prefer, you can adjust the curry powder to suit your taste. Chicken tenderloins can also be used instead of the stir-fry strips.

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