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Chicken, chili oil, crushed red pepper, juicy canned apricots, pineapple and more come together for a succulent supper.
Recipe by GreenGiant
Prep Time
25min
Total Time
30min
Servings
6servings
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Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.
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Serve with a tossed green salad, whole-grain bread, coconut pudding and tea.
Use 1 package (10 ounces) frozen asparagus cuts, thawed, in place of fresh asparagus.
*Percent Daily Values are based on a 2,000 calorie diet.
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