Ingredients
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
Preparation
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.
