Chicken Apricot Stir Fry Food

CHICKEN APRICOT STIR-FRY

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.

APRICOT CHICKEN STIR-FRY

Steps:

• In a small bowl, soak apricots in water; set aside (do not drain). Combine the flour, cilantro if desired, salt and pepper; sprinkle over the chicken and set aside. , Heat 1 tablespoon oil in a large skillet or wok over medium heat; stir-fry onion and celery for 2-3 minutes or until tender. Add the peas, ginger, garlic and apricots; stir-fry for 2 minutes. Remove and keep warm. , Add remaining oil to skillet; stir-fry chicken for 6-7 minutes or until no longer pink. Sprinkle with lemon juice. Return apricot mixture to skillet and heat through. Serve with rice.

SPICY APRICOT CHICKEN STIR-FRY

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.

APRICOT CHICKEN STIR-FRY

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.

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE

Steps:

• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
• For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
• Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
• Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

APRICOT CHICKEN

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

CHICKEN AND APRICOT MASALA

Steps:

• Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
• Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
• In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
• Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot.

HOT-AND-SWEET APRICOT CHICKEN

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.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

APRICOT NOODLE CHICKEN

Steps:

• Prepare the noodles as per the packet directs and continue the below steps while softening.
• Slice the chicken in to strips.
• In a large fry pan add the oil and fry the chicken until just sealed.
• Meanwhile combine the soup mix, apricots and nectar together.
• Add the frozen vegetables and the apricot mixture over the chicken and stir fry for about 5 minutes.
• Drain the noodles and add into the chicken mixture.
• Cook for a further 2 minutes (just to heat through).
• Serve immediately.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.