Chicken Stir-Fry with Apricot-Soy Sauce

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 246.2
  • Total Fat: 8.6 g
  • Cholesterol: 65.0 mg
  • Sodium: 681.3 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.6 g

View full nutritional breakdown of Chicken Stir-Fry with Apricot-Soy Sauce calories by ingredient
Submitted by:

Introduction

Healthy chicken and vegetable stir-fry with a sweet, slightly spicy glaze. Healthy chicken and vegetable stir-fry with a sweet, slightly spicy glaze.
Number of Servings: 4

Ingredients

    1/2 cup sugar-free apricot preserves
    3 T low sodium soy sauce
    1/4 tsp garlic powder
    1 tsp dehydrated onion
    1 tsp Sriracha chili sauce, or to taste (leave it out if you don't like any heat)
    2 T canola oil
    1 lb boneless skinless chicken breasts
    5 cups frozen stir fry vegetables

Directions

Makes 4 1.5-cup servings

Place apricot preserves, soy sauce, garlic powder, onion, and chili sauce in blender. Blend until smooth.

Slice the chicken breasts into strips about 1/2 inch wide and 2 inches long.

Heat 1 tablespoon of the oil in a nonstick skillet or wok over high heat. Add the chicken slices. Stir-fry until cooked through and lightly browned on the outside. Remove chicken to a plate.

Heat 1 tablespoon oil in the same skillet or wok over high heat. Add the frozen vegetables and stir-fry until crisp-tender, about 5-8 minutes. Put the chicken back into the pan and pour the apricot-soy mixture over. Reduce heat to medium and cook, stirring, for about 1 minute. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user SNOWMENTALITY.

Rate This Recipe