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Apricot Orange Chicken

Lots of lip-smacking apricot flavor makes this sweet chicken stir-fry from Sharon Warner Sunday-special! “It goes together so quickly,“ she writes from Ada, Oklahoma, “and I get rave reviews whenever I serve it.“
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 cups reduced-sodium chicken broth
  • 3/4 cup uncooked long grain rice
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons canola oil
  • 1/2 cup 100% orange marmalade spreadable fruit
  • 1/3 cup dried apricots, cut into thirds
  • 1/2 to 1 teaspoon Chinese five-spice powder
  • 1 teaspoon reduced-sodium soy sauce

Directions

  • In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  • Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil.
  • Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts
2/3 cup: 391 calories, 5g fat (1g saturated fat), 63mg cholesterol, 340mg sodium, 57g carbohydrate (22g sugars, 1g fiber), 27g protein.
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