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Apricot Chicken and Asparagus Stir Fry

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I tried this recipe out during the week and it turned out pretty good. I didn’t go off of anything in particular So the recipe is pretty basic, maybe taking all of 20 to prep and cook, and the cost was minimal as well. I made up some rice and along with this was able to feed 3 guys for dinner and still had leftovers for the next day. I used canned diced tomatoes with sweet onions, you can find all types so whatever floats your boat works.

  • 1 lb Chicken Breast
  • 1 lb Asparagus Stalks
  • 1/2 Cup Soy Sauce
  • 3 Tbsp Apricot Preserves
  • 3 Tbsp Diced Tomatoes
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Lemon Pepper Seasoning
  • 2 tsp Cornstarch
  • Garlic Powder, Salt and Pepper
  1. Cut the Chicken into bite size pieces about 1/2 inch square. Marinate in a bowl along with some Garlic Powder, Soy Sauce and Lemon Pepper Seasoning.
  2. Slice the Asparagus into 1/2 slices on a bias and place them in their own bowl with a little bit of Soy Sauce, Salt and Pepper.
  3. Heat a wok over a high heat with a little bit of oil, Fry the chicken on high for a few minutes until the chicken is about half cooked. Add in the Asparagus and continue to fry for another 3 minutes.
  4. Mix in the Diced Tomatoes, Soy Sauce, Brown Sugar, Lemon Pepper Seasoning, Cornstarch and Apricot Preserves. Stir Fry for a few more minutes until sauce starts to thicken a bit.
  5. Serve hot on top of rice or noodles.

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