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Spicy Apricot Chicken Stir Fry
Prep Time 15 min
Cooking Time 20
Difficulty East


  • 1/2 cup Bonne Maman Apricot Preserves
  • 3 T soy sauce
  • 1/4 tsp garlic powder
  • 1 tsp dehydrated onion
  • 2 T canola oil
  • 1 lb boneless skinless chicken breasts
  • 5 cups frozen stir fry vegetables
  • 1 tsp Sriracha chili sauce, or to taste


Place apricot preserves, soy sauce, garlic powder, onion, and chili sauce in blender. Blend until smooth.

Slice the chicken breasts into strips about 1/2 inch wide and 2 inches long. Heat 1 tablespoon of the oil in a nonstick skillet or wok over high heat. Add the chicken slices. Stir-fry until cooked through and lightly browned on the outside. Remove chicken to a plate.

Heat 1 tablespoon oil in the same skillet or wok over high heat. Add the frozen vegetables and stir-fry until crisp-tender, about 5-8 minutes. Put the chicken back into the pan and pour the apricot-soy mixture over. Reduce heat to medium and cook, stirring, for about 1 minute. Serve hot.

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