500g chicken tenderloins, trimmed
2 tablespoons vegetable oil
1 onion, halved, thickly sliced
250g green beans, trimmed, halved diagonally
2 teaspoons curry powder
2 teaspoons ginger paste
¼ cup apricot jam
1 tablespoon soy sauce
1 tablespoon lemon juice
410g can apricot halves in juice, drained
60g bag baby spinach leaves
Steamed long-grain white rice, to serve
Cut each tenderloin horizontally in half through the side to give two thinner pieces. Toss with half the oil.
Heat an oiled, large, non-stick wok over a high heat. Add chicken in two batches. Stir-fry for about 2 to 3 minutes, or until golden and just cooked. Transfer to a bowl.
Add onion and remaining oil to same, hot wok. Stir-fry for about 2 minutes, or until light golden. Add beans, curry powder and ginger. Stir-fry for 1 minute. Stir in jam, sauce, lemon juice and apricots. Bring to boil.
Return chicken with any resting juices to wok with spinach. Stir-fry for 1 to 2 minutes, or until heated through and spinach is just wilted.
Serve with rice.
TIP! If you prefer, you can adjust the curry powder to suit your taste. Chicken tenderloins can also be used instead of the stir-fry strips.