Apricot Chicken – Spending with pennies

This Chicken with apricot recipe It’s super easy to make and goes from stove to table in less than 30 minutes.

Tender chicken thighs are slow-cooked in a sweet-tart apricot glaze that’s easy and delicious.

Ingredients for chicken with apricot

Chicken: In this recipe I use boneless, skinless thighs as they are tender and stay juicy. You can also use chicken cutlets or chicken breasts cut into 1-inch pieces.

Condiments: Garlic, onion, and ginger give the chicken a savory, umami flavor that balances out the sweetness of the apricot jam. Add a little sriracha sauce or red pepper flakes for a spicy kick.

Apricot preserves: Apricot preserves or jam can be used in this recipe. Jelly is made from juice, jam is made from mashed fruit, and preserves are made from whole fruit, so depending on your choice, the consistency of the sauce may vary slightly.

Dip: In addition to the preserves, this recipe uses soy sauce to give it a salty umami flavor along with apple cider vinegar to balance the sweetness and Dijon for tang.

Variations

• Swap apricot jam for orange marmalade to make a Orange Chicken Stylish dish.
• Add some sliced ​​water chestnuts in step 5.

How to make chicken with apricot

1. Season the chicken and brown according to the recipe below.
2. Move the chicken to one side of the pan and deglaze the pan with water.
3. Add the remaining ingredients and simmer until the chicken is cooked through.

Serve over rice. Garnish with sesame seeds, sliced ​​almonds and green onions, if desired.

Do you have any leftovers?

• Store leftover apricot chicken in a covered container in the refrigerator for up to 4 days.
• Leftovers are great if you chop them up and add them to a stir-fry.
• Reheat portions in the microwave or air fryer.
• Freeze portions in zip-top bags for up to a month and thaw in the refrigerator before reheating.

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Chicken with apricot

Apricot Chicken combines tender chicken with a sweet and tangy apricot glaze, creating a delicious meal that’s perfect for any night of the week.

Preparation time 15 minutes minutes

Cooking time 15 minutes minutes

Total time 30 minutes minutes

Cooking modePrevent your screen from going dark

• In a medium bowl, toss the chicken with the onion powder, garlic powder, ginger and salt.

• In a 10-inch skillet, heat oil over medium-high heat. Add chicken and brown for 2-3 minutes on each side without stirring.

• Stir and move the chicken to one side of the pan.

• Reduce the heat to medium and add the water to the pan. Use a spatula to scrape up any brown bits.

• Add the jam, ketchup, cider vinegar, Dijon mustard, soy sauce and red pepper flakes (if using). Bring to a gentle boil, adjusting the heat if necessary, and simmer for about 7 minutes or until the chicken is cooked through.

• Serve over rice.

For a thicker sauce, remove the cooked chicken from the pan and let the sauce simmer for a few more minutes.
Apricot chicken can be stored in an airtight container in the refrigerator for up to 4 days.

Calories: 663 | Carbohydrates: 26gram | Protein: 38gram | Fat: 45gram | Saturated fat: 11gram | Polyunsaturated fat: 9gram | Monounsaturated fat: 21gram | Trans fats: 0.2gram | Cholesterol: 222mg | Sodium: 1329mg | Potassium: 587mg | Fiber: 1gram | Sugar: 16gram | Vitamin A: 394International Union | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course

Kitchen American

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