Monday, August 8, 2011

Apricots, apricots everywhere.

On our property is a large apricot tree overloaded with fruit.  The birds and ground animals will eat a good portion, some I will give away to folks and some I will cook with.  While Roy enjoys snacking on these little fruits that look like miniature peaches, I don't actually care for them; but I will make dishes for Roy to enjoy.

Asian Apricot Chicken


1 1/2 lbs boneless, skinless chicken breasts, cut into 1" pieces
1/2 cup Hoisin sauce
1 Tbsp ground ginger
2 Tbsp orange marmalade
2 lbs frozen stir fry vegetables
1/2 cup soy sauce
3/4 cup hot water
1 tsp sea salt
2 dozen apricots, halved and pits removed


Place the chicken, Hoisin sauce, ground ginger and marmalade in a plastic bag; mix together to coat chicken, seal bag and refrigerate overnight.

Heat a large skillet on medium-high heat and brown chicken.  Add in vegetables, soy sauce, water, salt and apricots; bring to a boil and let cook for 5 minutes before reducing heat to low.  Let mixture simmer for 15 minutes; sauce will thicken.

Makes 6-8 servings.

Mary Cokenour

Note: I do intend to attempt an apricot crumble with some of the fruit; if it's a success, you'll be reading about it.