1 pound chicken breast boneless skinless cut into strips
1 tablespoon cornstarch
1 tablespoon ginger fresh minced
0.5 teaspoon garlic powder
3 spring onion sliced
0.5 teaspoon onion powder
8 ounce pineapple chunks drained canned
0.5 teaspoon pepper red crushed
16 ounce savory vegetable frozen thawed
16 ounce savory vegetable frozen thawed
2 tablespoons soya sauce
2 tablespoons vegetable oil
Equipment
bowl
wok
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.
