Apricot and Macadamia Chicken Stir Fry with Ginger Soy Sauce

By · Reviewed by AislePrompt Editorial · ·

A nostalgic Australian-inspired stir fry combining tender chicken, sweet apricots, crunchy macadamias, and a fragrant ginger soy sauce. This australian-inspired chicken ready in about 30 minutes blends chicken breast, thinly sliced, olive oil, fresh ginger, grated into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 1 lb thinly sliced chicken breast to the wok and stir-fry for 5-6 minutes until the chicken is cooked through and lightly browned.
  3. Step 3: Stir in 1/2 cup chopped dried apricots and 1/3 cup roughly chopped roasted macadamia nuts, cooking for 2 minutes to warm through.
  4. Step 4: In a small bowl, mix 3 tbsp soy sauce with 2 tbsp honey and pour over the chicken mixture, stirring well to coat and simmer for 2 minutes until sauce thickens slightly.
  5. Step 5: Add 3 sliced spring onions, 1 thinly sliced red chili (optional), and 1 tsp sesame oil, tossing everything together for 1 more minute.
  6. Step 6: Remove from heat and serve immediately over steamed rice or noodles.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Apricot and Macadamia Chicken Stir Fry with Ginger Soy Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Apricot and Macadamia Chicken Stir Fry with Ginger Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Apricot and Macadamia Chicken Stir Fry with Ginger Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Apricot and Macadamia Chicken Stir Fry with Ginger Soy Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Apricot and Macadamia Chicken Stir Fry with Ginger Soy Sauce?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes