CHICKEN APRICOT STIR-FRY
This sweet, fruity sauce goes very well with chicken. It's a great dish for two, but the recipe is easily adjusted to serve more. -Lori Lockrey, Sacrborough, Ontario
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 serving.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 364 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 258mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 3g fiber), Protein 26g protein.
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
APRICOT-GINGER STIR-FRY
Make and share this Apricot-Ginger Stir-Fry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook brown rice according to package directions, and when ready, remove from heat and set aside, covered.
- Heat a large wok or skillet over medium heat. When hot, add oil and stir-fry ginger, mushrooms and seitan for 2 to 3 minutes, or until seitan is browned.
- Add garlic, bok choy and apricots, and continue stir-frying for 1 minute more.
- Meanwhile, combine 2 cups vegetable stock, sesame oil, soy sauce and sugar. Stir together 1/2 cup vegetable stock and cornstarch to make a slurry, and combine with sesame oil mixture.
- Pour over contents of wok, stir well and cover. Cook for 2 to 3 minutes more, or until sauce thickens. Uncover, stir well and remove from heat.
- Spoon rice onto serving platter or individual dishes, and top each with equal portions of apricot mixture. Serve while hot.
Nutrition Facts : Calories 165.3, Fat 9.6, SaturatedFat 1.3, Sodium 491.7, Carbohydrate 18.1, Fiber 2.3, Sugar 9.1, Protein 4.3
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
APRICOT-GINGER FIZZ MIXER
This mixer is the perfect hostess gift.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.
STIR-FRIED BEEF WITH GINGER
Forget a takeaway - make this beef and green pepper stir-fry with fragrant lemongrass and ginger instead. Marinate the beef while you prep the other ingredients
Provided by Claire Thomson
Categories Dinner
Time 28m
Number Of Ingredients 15
Steps:
- Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
- Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
- Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
- Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
- Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.
Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.4 milligram of sodium
GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
AMAZING APRICOT GLAZED SHRIMP
Key to this scrumptious quick cooking recipe is to have all ingredients prepared before stir frying. This can be made with the optional ingredients mixing and matching to your taste. Vegetarians can use tofu. Chicken and pork are also luscious in place of the shrimp.
Provided by Rita1652
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combined cornstarch and water stir till smooth, stir in rest of glaze ingredients, set aside.
- Season shrimp with paprika and pepper, set aside.
- Heat oil in a large fry pan or wok over medium high heat.
- Add onions, peppers, mushrooms and optional ingredients if using, stir fry till crisp about 5 minutes. Add garlic and ginger stir fry 2 minutes.
- Add shrimp and cook till pink.
- Stir in glaze and cook till thick and glazed over vegetables and shrimp.
- Serve over rice or noodles.
- Garnish with scallions and sesame seeds.
Nutrition Facts : Calories 258.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 220.9, Sodium 460.7, Carbohydrate 22.8, Fiber 2, Sugar 10.6, Protein 25.6
APRICOT CHICKEN STIR-FRY
I love this recipe the dried apricots sweeten this dish. The snow peas add some color to this dish. I'll have to pull this one out again to make as it has been many years since I made it. I can't remember which magazine this came from.
Provided by Charlotte J
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, soak the apricots in teh hot water, set aside (do not drain).
- Combine flour, cilantro, salt and pepper and sprinkle over the chicken.
- Set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Stir-fry onion and celery for 2-3 minutes or until tender.
- Add peas, ginger, garlic and the apricots with the water then stir-fry for 2 minutes.
- Add remaining oil to another skillet and stir-fry chicken for 6-7 minutes or until no longer pink.
- Sprinkle with lemon juice.
- Return chicken to the apricot mixture abd heat through.
- Serve over rice.
Nutrition Facts : Calories 223.8, Fat 11.5, SaturatedFat 1.6, Cholesterol 49.4, Sodium 368.3, Carbohydrate 9, Fiber 1.6, Sugar 4.2, Protein 21
PORK STIR-FRY WITH APRICOT SAUCE
Here's a little something I whipped up to use up some apricot preserves- it's sweet, hot, and savory.
Provided by beffymaroo
Categories Pork
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first seven ingredients well, set aside half of mixture and refrigerate.
- Combine the other half of the soy sauce mixture with the pork in a mixing bowl.
- Cover pork mixture with plastic wrap and refrigerate. Allow to marinate for at least one hour.
- Heat a wok or large skillet over medium-high heat and add sesame oil.
- When oil is hot, but not smoking, add pork mixture and cook until just barely cooked through- approximately 4-6 minutes.
- Remove pork from skillet/wok with a slotted spoon and put aside in a clean bowl.
- Add the vegetables to the pan and cook, stirring frequently until crisp-tender. You may want to add them in order of density to keep from overcooking some of them (e.g. carrots first, then broccoli, then mushrooms last).
- When the vegetables are just cooked enough, add the pork back to the skillet/wok and then the reserved half of the soy sauce mixture.
- Cook, stirring a couple of times, for about one minute more, until sauce is thickened.
- Serve, over steamed rice if desired.
Nutrition Facts : Calories 688.7, Fat 36.5, SaturatedFat 11.7, Cholesterol 136.1, Sodium 1945.4, Carbohydrate 41.1, Fiber 0.6, Sugar 23.8, Protein 49.3
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