Apricot Chicken Stir Fry Recipes

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.

Steps:

• In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender. Serve with rice.

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Steps:

• Rub the chicken with cumin, paprika, salt and pepper. Place the garlic in the cavity. Set aside at room temperature for one hour.
• Simmer the apricots in water to cover for 30 minutes, or until plump.
• Preheat oven to 350 degrees. In a large fireproof casserole, fry the onion in the butter and oil until soft. Add the chicken and apricots. Cover and bake in the oven for 45 minutes, or until the chicken is cooked, basting frequently. Remove lid for final 15 minutes of cooking so that the chicken breast browns. Correct seasoning and serve.

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

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.

Steps:

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

Steps:

• Prepare the noodles as per the packet directs and continue the below steps while softening.
• Slice the chicken in to strips.
• In a large fry pan add the oil and fry the chicken until just sealed.
• Meanwhile combine the soup mix, apricots and nectar together.
• Add the frozen vegetables and the apricot mixture over the chicken and stir fry for about 5 minutes.
• Drain the noodles and add into the chicken mixture.
• Cook for a further 2 minutes (just to heat through).
• Serve immediately.