Spicy Apricot Chicken Stir-Fry

1 (15 ounce) can apricot halves, drained and chopped, juice reserved 2 tablespoons soy sauce1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 2 tablespoons vegetable oil 1 tablespoon minced fresh ginger root 1 pound skinless, boneless chicken breast meat - cut into strips 1 (16 ounce) package frozen stir-fry vegetables, thawed 1 (8 ounce) can pineapple chunks, drained 3 green onion, sliced 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. Amount Per Serving  Calories: 220 | Total Fat: 6.6g | Cholesterol: 43mg Powered by ESHA Nutrient Database Spicy Apricot Chicken Stir-Fry
Servings Per Recipe: 6
Amount Per Serving
Calories: 220
Total Fat: 6.6gCholesterol: 43mgSodium: 529mgTotal Carbs: 23.2g    Dietary Fiber: 3.3gProtein: 18.7g