Apricot Chicken Stir Fry
By: Andie Mitchell
Published: Saturday, May 29, 2010 - 9:06am

Ingredients




For the chicken marinade:

3 tablespoons soy sauce
1 tablespoon peeled, grated ginger
juice of half an orange

1 tablespoon apricot preserves
For the stir fry sauce:

1/4 cup soy sauce
1 teaspoon dark sesame oil
1 tablespoon brown sugar
1 tablespoon ginger, peeled and minced
2 tablespoons apricot preserves
2 tablespoons chopped scallions
1 teaspoon garlic, minced
2 teaspoons sesame seeds, toasted
Remaining Ingredients:

2 cups broccoli florets
1 cup sliced red and yellow bell pepper
1 cup snap peas
1/2 pound boneless, skinless chicken breast
2 teaspoons oil
1 teaspoon cornstarch (optional- but it does thicken the sauce nicely)

Preparation

1 Whisk together marinade ingredients in a small bowl. Pierce chicken breasts a few times, all over, and place in a large shallow bowl. Pour marinade over them, cover, and refrigerate for at least 30 minutes. Note: the flavor will be more apparent and the chicken will be more tender the longer you let the juices soak in- up to 12 hours. 2 Whisk the stir fry sauce ingredients together in a small bowl, cover, and refrigerate for at least 30 minutes. 3 Heat oil in a large frying pan set over medium-high heat. Remove chicken from the marinade and discard the remaining sauce left in the bowl. Add chicken to the hot pan and stir fry for about 7 minutes, until the chicken is browned and cooked through. Remove to a plate. 4 Add the vegetables to the same pan and saute for about 5-6 minutes, stirring frequently, until they have begun to soften. 5 Add the chicken back to the pan of vegetables along with the stir fry sauce. Allow mixture to simmer for 10 minutes for proper flavor infusion. 6 In a small bowl, mix the cornstarch with 2 tsp cold water to dissolve. Stir into the pan and allow the sauce to thicken for 2 minutes or so. It should become a luscious, shiny glaze over the chicken and veggies. 7 Garnish with orange slices. Serve.

About


A wildly flavorful stir fry. Tender, marinated chicken breasts with bell peppers, broccoli florets, and sugar snap peas, glazed in a zesty soy-apricot sauce. Served with steamed rice. This sauce is dynamite. Strong notes of salty soy sauce, spicy ginger, fresh squeezed orange juice, sweet apricot, and garlic. The difficulty with at-home stir fries is finding the perfect balance between salty and sweet. Soy can be overpowering, so blending it with sweet citrus, apricot, and brown sugar mellows it perfectly.