Apricot Chicken Stir Fry

Difficulty | Serves 2 | Book - MORE Cooking for 1 or 2 people

Apricot Chicken Stir Fry

2 tablespoons (30g) dried apricots quartered
250g skinless chicken breasts
1 teaspoon crushed ginger (in jar)
cooking spray
¼ cup water
½ cup green beans sliced
½ cup carrots cut in half then sliced
¼ cup shallots sliced
½ cup red capsicum sliced
½ cup celery sliced
1 cup canned apricot nectar
2 tablespoons dried salt-reduced French onion soup powder
½ teaspoon salt-reduced chicken stock powder

Per serve
Kilojoules1303 (cals 311)
GI RatingMedium


  1. Place apricots into a small microwave dish with a little water. Microwave for 2 minutes. Drain and leave to one side.
  2. Cut chicken into thin strips. (Similar size to beans and capsicum)
  3. Sauté chicken and ginger until just cooked in a non-stick frypan or wok that has been coated with cooking spray. Remove to be added later.
  4. Add water, beans and carrots to pan and slow boil for 3 minutes.
  5. Add shallots, capsicum and celery to pan and cook 3 minutes, stir occasionally.
  6. Add apricots, nectar, soup mix and stock powder to pan, combine well. Bring to boil, reduce to a slow boil for 1 minute.
  7. Add chicken back to pan, combine well. Serve once heated through.

NOTE: Serve with Basmati rice, cooked potato or noodles or for a lower carb option use glass noodles. Not included in nutritional information below.

Variations: Replace chicken with 250g lean lamb leg steaks or butterfly pork steaks cut into strips.

Suitable to be frozen.

Dietitian's tip

Apricots are high in vitamin A, beta-carotene (the yellow/orange color) and other carotenoids. These vitamins are required for the health of your eyes and eye sight.

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