Chinese Apricot Chicken

  • 1 whole chicken (4 lbs), cut up
  • 1/2 cup rice wine vinegar or white wine vinegar
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 3 Tbsp soy sauce
  • 2 Tbsp sherry
  • 3 Tbsp catsup
  • 2 Tbsp cornstarch
  • 2 Tbsp peanut oil
  • 6 fresh apricots (3/4 lbs), halved
  • 3 green onions, cut into 2-inch slivers image placeholder

Cut chicken parts into 2-inch pieces, using a cleaver, whacking straight down through the bone (or have a butcher do it for you).

Combine vinegar, water, sugar, soy sauce, sherry, catsup, and cornstarch for sauce; set aside.

In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown.

Add apricots; stir-fry 1 minute.

Pour sauce mixture over chicken; cook, stirring until thickened.

Garnish with green onion slivers.

Makes 6
Submitted by: Recipe Group Member
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