Easy Apricot Chicken Stir-Fry
Recipe: #34613
March 30, 2020
Categories: Chicken, Apricot, Spinach, 5-Minute Prep, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Canned Fruit, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- 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.
Tips
- 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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