SPICY APRICOT CHICKEN STIR-FRY
Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. Serve with your favorite rice recipe. I recommend coconut rice.
Provided by Teri Carrillo-Fox
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 23.2 g, Cholesterol 43.2 mg, Fat 6.6 g, Fiber 3.3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 529.2 mg, Sugar 14.9 g
PINEAPPLE AND APRICOT SKILLET CHICKEN
Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous.
Provided by ALYSSAF1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
- Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 26.9 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 1.1 g, Protein 27.2 g, SaturatedFat 3.3 g, Sodium 88.9 mg, Sugar 23.8 g
SPICY PINEAPPLE-APRICOT CHICKEN
My girlfriend and I made this one night when we were hungry and wanted to try making something. It turned out amazing and everyone loved it. Duplicated it for my parents a few weeks later and my dad stole the leftover for his work refrigerator! Pretty simple and easy to make as well. The spiciness is vague in the recipe because we added whatever hot sauces we could find until we got a good heat/taste ratio.
Provided by Jewbilee
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the Pineapple and Apricot jams with the garlic, soy sauce, Dijon mustard and almonds in a medium sized bowl. Add hot sauces or peppers to taste for your heat preference.
- Brush the chicken with some olive oil and sprinkle with rosemary and grill/broil for 6 to 7 minutes on each side.
- Brush each side of the now somewhat cooked chicken with the pineapple/apricot glaze and allow both sides to cook until done (another 4 to 5 minutes).
Nutrition Facts : Calories 499.1, Fat 6.3, SaturatedFat 0.5, Sodium 645.2, Carbohydrate 111.3, Fiber 2.9, Sugar 69.2, Protein 4.8
EASY PINEAPPLE CHICKEN
An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!
Provided by Natasha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
- Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g
SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
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EASY APRICOT CHICKEN RECIPE - NO SPOON NECESSARY
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5/5 (4)Total Time 30 minsCategory EntreeCalories 238 per serving
- Make the sauce: In a small bowl, whisk together apricot preserves, brown sugar, soy sauce, vinegar and sriracha. Season to taste with salt and pepper. Whisk until smooth. Set aside.
- Cook chicken: Heat a large skillet over medium-high heat, and add 2 tablespoons of oil, swirling to coat. Add the chicken to the skillet, in batches if necessary to not overcrowd the pan. Cook the chicken until golden until golden and almost cooked through, about 4-5 minutes. Remove chicken from pan and set aside.
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