Ingredients
- 500 grams chicken tenderloins (trimmed)
- 2 tablespoons oil (vegetable oi)
- 1 onion, halved and thickly sliced
- 250 grams green beans (trimmed and halved diagonally)
- 2 teaspoons curry powder
- 2 teaspoons ginger paste
- 1/4 cup apricot jam
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 410 grams apricots, halves (canned in juice and drained)
- 60 grams baby spinach leaves
- Steamed long-grain white rice, to serve
How to Make
-
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 & Variations
- 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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.