Best 4 Spicy Apricot Chicken Stir Fry Recipes

Tantalize your taste buds with our Spicy Apricot Chicken Stir-Fry, a delectable dish that blends the perfect balance of sweet, savory, and spicy flavors. Succulent chicken is stir-fried to perfection and coated in a luscious sauce made from tangy apricots, aromatic ginger, savory garlic, and a hint of heat from red pepper flakes. Served over a bed of fluffy rice, this stir-fry is a symphony of flavors that will leave you craving more.

In addition to the main recipe, this article offers a collection of equally enticing variations to suit diverse preferences. For those who prefer a milder heat level, the Mild Apricot Chicken Stir-Fry tones down the spiciness while retaining the vibrant flavors of the dish. The Apricot Chicken Stir-Fry with Snow Peas adds a refreshing crunch and vibrant green hue with the addition of crisp snow peas, creating a delightful contrast in texture.

For those seeking a vegetarian alternative, the article presents the Tofu Apricot Stir-Fry, which swaps out the chicken for tender tofu that absorbs the delectable sauce, resulting in a protein-packed and flavorful dish. And for a unique twist, the Apricot Chicken Stir-Fry with Cashews introduces a nutty crunch and subtle sweetness from roasted cashews, adding an extra layer of texture and flavor to the stir-fry.

Let's cook with our recipes!

CHICKEN APRICOT STIR-FRY

Chicken Apricot Stir-Fry image

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

Ingredients

1/2 pound boneless skinless chicken breasts, cut into strips
1 teaspoon canola oil
1 cup fresh snow peas
6 tablespoons apricot preserves
1/4 cup water
1 garlic clove, minced
1-1/2 teaspoons sesame oil
1 teaspoon sesame seeds, toasted
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon Dijon mustard
Hot cooked rice

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.

SPICY APRICOT-GLAZED CHICKEN

Spicy Apricot-Glazed Chicken image

Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/3 cup apricot preserves
1/4 cup chili sauce
1 tablespoon hot mustard
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.

SPICY BASIL CHICKEN STIR-FRY

Spicy Basil Chicken Stir-Fry image

In this quick Thai-inspired dinner, chunks of juicy chicken thigh are stir-fried with a flavorful three-ingredient sauce (soy sauce, oyster sauce, and sugar), fiery Thai chiles, and plenty of fresh basil.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 35m

Number Of Ingredients 11

Ingredients

4 teaspoons oyster sauce
2 teaspoons soy sauce
1 tablespoon sugar
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
4 tablespoons safflower oil
1 cup thinly sliced shallots (from 3 medium)
3 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons minced serrano or Thai chile
2 cups loosely packed fresh basil leaves, plus more for serving
Cooked jasmine rice and lime wedges, for serving

Steps:

Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.

APRICOT CHICKEN STIR-FRY

Apricot Chicken Stir-Fry image

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

Ingredients

1/2 cup dried apricot, halves. cut in half
1/4 cup hot water
1 tablespoon all-purpose flour
1 tablespoon chopped cilantro (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 lb boneless skinless chicken breast, cut into 1/2 inch pieces
3 tablespoons cooking oil, divided
1 medium onion, halved and sliced
1 cup celery
1/2 cup snow peas, halved
1/2 teaspoon ground ginger
1 garlic clove, minced
1 -2 tablespoon lemon juice
hot cooked rice

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

Tips:

Mise en place: Before you start cooking, make sure all your ingredients are prepped and measured. This will help ensure a smooth and efficient cooking experience.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for organic, locally-sourced produce and meats whenever possible.
Don't overcrowd the pan: When stir-frying, it's important to give your ingredients enough space to cook evenly. If you overcrowd the pan, your food will steam instead of fry.
Stir-fry over high heat: Stir-frying is a quick-cooking method, so it's important to use high heat. This will help to sear the ingredients and create a delicious wok hei, or "breath of the wok."
Use a good quality stir-fry sauce: The sauce is what really makes a stir-fry sing. Look for a sauce that is flavorful and balanced, with a good balance of sweet, sour, and savory flavors.

Conclusion:

Spicy Apricot Chicken Stir-Fry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with fresh vegetables and lean protein, and the apricot sauce adds a delightful sweet and tangy flavor. With a few simple tips and tricks, you can easily make this dish at home. So next time you're looking for a quick and healthy meal, give Spicy Apricot Chicken Stir-Fry a try!