Directions:
- Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
- Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
- Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.47 Kcal (588 kJ) | ||
| Calories from fat | 63.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 582.41mg | 24% | |
| Potassium | 257.81mg | 5% | |
| Total Carbs | 4.56g | 2% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 16.16g | 32% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 128.47 Kcal (538 kJ) | ||
| Calories from fat | 57.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 11% | |
|---|---|---|---|
| Cholesterol | 40.78mg | 15% | |
| Sodium | 532.64mg | 24% | |
| Potassium | 235.78mg | 5% | |
| Total Carbs | 4.17g | 2% | |
| Sugars | 2.03g | 9% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 14.78g | 32% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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