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

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Ingredients

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