Best Hot And Sweet Apricot Chicken Recipes

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HOT-AND-SWEET APRICOT CHICKEN



Hot-and-Sweet Apricot Chicken image

Chicken, chili oil, crushed red pepper, juicy canned apricots, pineapple and more come together for a succulent supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 can (15 1/4 ounces) apricot halves in juice, drained and juice reserved
1 tablespoon cornstarch
1 teaspoon five-spice powder
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon crushed red pepper
2 teaspoons chili or vegetable oil
1 pound boneless skinless chicken breast, cut into 2x1/4-inch slices
1 tablespoon finely chopped gingerroot
1 pound asparagus, cut into 1-inch pieces
4 medium green onions, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks in juice, drained
6 cups hot cooked brown rice

Steps:

  • Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
  • Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

Nutrition Facts : Calories 400, Carbohydrate 66 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

APRICOT AND SWEET CHILLI CHICKEN HOT POT



Apricot and Sweet Chilli Chicken Hot Pot image

I found this recipe from Campbells, a great quick and easy warming dinner for a cold night and you can use whatever vegetables you have on hand. . Very nice served with rice, and next time I am going to try it in the crock pot.

Provided by Tisme

Categories     Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
500 g diced chicken breast fillets
1 liter chicken stock
100 g dried apricots
500 g diced assorted fresh vegetables (such as carrot, sweet potato, peas, beans, brocolli & pumpkin)
2 tablespoons sweet chili sauce
2 tablespoons cornflour

Steps:

  • Heat oil in a large saucepan and cook chicken until browned.
  • Add chicken stock, apricots and vegetables and bring to the boil.
  • Reduce heat to medium and simmer, uncovered, for 15 minutes.
  • Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
  • Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
  • Serve with steamed rice or mashed potatoes.

Nutrition Facts : Calories 457.3, Fat 11.2, SaturatedFat 2.4, Cholesterol 107.5, Sodium 662.2, Carbohydrate 39.2, Fiber 2.8, Sugar 23.3, Protein 48.6

HOT-AND-SWEET APRICOT CHICKEN



Hot-and-Sweet Apricot Chicken image

Chicken, chili oil, crushed red pepper, juicy canned apricots, pineapple and more come together for a succulent supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 can (15 1/4 ounces) apricot halves in juice, drained and juice reserved
1 tablespoon cornstarch
1 teaspoon five-spice powder
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon crushed red pepper
2 teaspoons chili or vegetable oil
1 pound boneless skinless chicken breast, cut into 2x1/4-inch slices
1 tablespoon finely chopped gingerroot
1 pound asparagus, cut into 1-inch pieces
4 medium green onions, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks in juice, drained
6 cups hot cooked brown rice

Steps:

  • Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
  • Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

Nutrition Facts : Calories 400, Carbohydrate 66 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

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