5 from 4 votes
Overhead shot of Apricot Chicken stir-fried with onions, peppers and pineapples on a bed of white rice in a white bowl with a pair of wooden chopsticks resting on the side of the bowl, with a pale purple linen and ramekins of sesame seeds and slices scallions surrounding the bowl.
Apricot Chicken Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This easy apricot chicken is sweet, tangy, sticky and full of flavor! Stir-fried with onions, peppers and pineapples, and ready in 20 minutes or less, this chicken is a delicious way to spice up boring dinners!
Course: entree
Cuisine: American, Asian, Fusion
Keyword: apricot, chicken, Easy, quick, stir-fry
Servings: 6
Calories: 238 kcal
  • 1 cup Apricot Preserves
  • 2 TBS Light Brown Sugar - packed
  • 2 TBS Reduced Sodium Soy Sauce
  • 2 TBS Rice Vinegar
  • 1 tsp Sriracha – or more to taste (can substitute crushed red pepper flakes)
  • 1 ½ pound Boneless Skinless Chicken Breasts – cut into 1’’ pieces
  • Kosher Salt & Ground Black Pepper
  • 3 TBS Vegetable Oil – DIVIDED
  • 1 large Yellow Onion – cut into 1’’ pieces
  • 2 medium Red Bell Peppers – cut into 1’’ pieces
  • 2 large Jalapeno – seeds and ribs partially removed or fully for a less spicy dish
  • 3 large Cloves Garlic – mined
  • 1 heaping tsp Ginger – grated
  • 1 (8 ounce) Can Pineapple Chunks - drained
Optional for Serving: Rice, Sliced Jalapenos, Sriracha, Sesame Seeds, Chopped Cilantro, Sliced Scallions, Avocado, Shredded Carrots, Chopped Cashews
  1. Make the sauce: In a small bowl, whisk together apricot preserves, brown sugar, soy sauce, vinegar and sriracha. Season to taste with salt and pepper. Whisk until smooth. Set aside.
  2. Season chicken generously with salt and pepper.
  3. Cook chicken: Heat a large skillet over medium-high heat, and add 2 tablespoons of oil, swirling to coat. Add the chicken to the skillet, in batches if necessary to not overcrowd the pan. Cook the chicken until golden until golden and almost cooked through, about 4-5 minutes. Remove chicken from pan and set aside.
  4. Cook veggies: Add the remaining tablespoon of oil to the pan, and add the onions and bell peppers. Season with salt and pepper. Cook, stirring until slightly softened, about 2 minutes. Add in the jalapeno and cook another minute. Add in the garlic and ginger and cook until fragrant, about 1 minute.
  5. Add the chicken along with the apricot sauce and pineapple to the pan. Toss everything well to coat. Simmer for 2-3 minutes, or until chicken is cooked through and sauce is thickened. Taste and adjust for seasoning with salt and pepper.
  6. Serve chicken over rice immediately, garnished with sliced jalapenos, sesame seeds and fresh herbs if desired. Enjoy!
Recipe Notes
  1. While the recipe below calls for chicken breasts, you can substitute boneless skinless chicken thighs.  Just make sure you cook the chicken in step 3 until it is golden brown and almost cooked through.
  2. If you aren't a fan of spicy food, choose jalapeños that are smooth with zero white lines.  The smoother a jalapeño, the younger and more mild it is.  Also, make sure you completely seed and fully remove the ribs from the jalapeños as that is the source of the heat.  As well, omit the sriracha from the apricot sauce.
  3. Once you start cooking, this stir-fry recipe goes really quickly, so make sure you have everything prepped and ready to go before you start cooking!
Nutrition Facts
Apricot Chicken Recipe
Amount Per Serving
Calories 238 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 72mg24%
Sodium 335mg15%
Potassium 566mg16%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 7g8%
Protein 25g50%
Vitamin A 1325IU27%
Vitamin C 60.6mg73%
Calcium 20mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.