Chinese Apricot Chicken
- Author: Nancy Tirrell
- Yield: 6 1x
- 4 boneless chicken breasts, cut into 2-inch pieces
- ½ cup water
- ½ cup rice wine vinegar
- ½ cup sugar
- 3 tablespoons soy sauce
- 3 tablespoons ketchup
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 6 fresh apricots, halved
- 3 green onions, cut into 2 inch pieces
- Mix together water, vinegar, sugar, soy sauce, ketchup, orange juice and cornstarch for sauce and set aside.
- Heat oil in a wok. Over high heat, stir-fry chicken about 10 minutes until tender and slightly browned.
- Add apricots to the wok. Stir-fry about a minute.
- Add sauce and cook, stirring, until the sauce thickens. Sprinkle green onions on top just before serving.