Prep Time:25 min
Start to Finish:30 min
Makes:6 servings
1 can (15 1/4 ounces) apricot halves in juice, drained and juice reserved
1 tablespoon cornstarch
1 teaspoon five-spice powder
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon crushed red pepper
2 teaspoons chili or vegetable oil
1 pound boneless skinless chicken breast, cut into 2x1/4-inch slices
1 tablespoon finely chopped gingerroot
1 pound asparagus, cut into 1-inch pieces
4 medium green onions, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks in juice, drained
6 cups hot cooked brown rice
1. Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
2. 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.
3. Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.
Nutrition Information:
1 Serving: Calories 400 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 45 mg; Sodium 115 mg; Total Carbohydrate 66 g (Dietary Fiber 6 g); Protein 15 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 14 %; Calcium 6 %; Iron 12 % Exchanges: 2 Starch; 1 Fruit; 1 Vegetable; 1 Very Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
