Easy Apricot Chicken

This easy apricot chicken is orange chicken’s sidekick and equally delicious. This quick and easy recipe might become as popular as Taco Tuesday, which is a weekly favorite.

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The recipe is like orange chicken except for switching Apricot Simply Fruit for the orange Marmalade.
One of the best things about this chicken recipe is having the leftovers in a bowl the next day with leftover rice, Pad Thai noodles, and some stir-fried veggies. I add some coconut aminos over the rice and noodles before reheating to add some moisture.

To Make Apricot Chicken, You Will Need These Ingredients:

• Boneless, skinless chicken breasts
• Oil
• Salt
• Pepper
• Garlic powder ~ Low FODMAP garlic replacement if needed
• Cornstarch
• Smuckers Apricot Simply Fruit  ~ or a similar product
• Soy sauce ~ gluten-free if needed
• Rice vinegar
• Garlic cloves ~ Low FODMAP garlic replacement if needed
• Ginger
• Crushed red pepper
• Rice ~ optional to serve with the apricot chicken

I serve apricot chicken with stir-fried vegetables and rice.

The vegetables I used in the stir-fry are:

• Green onions ~ Low FODMAP tops only
• Swiss chard
• Bok Choy
• Carrots
• Sweet peppers
• Broccoli
• Celery
• Kale

This is my favorite bowl combination:

• Cook some Pad Thai Brown Rice Noodles; Annie Chun’s is my “go-to” brand, and it always cooks perfectly.
• Add to your bowl leftover chicken, veggies, rice, and noodles.
• Flavor add-ins: coconut aminos or any of your favorite sauces. Peanut sauce and sweet red chili sauce are delicious, too.
• Sprinkle some cashews overall.

Enjoy!

Print Recipe

Easy Apricot Chicken

A delicious and easy recipe with a new twist on orange chicken. Leftovers make fantastic bowls the next day with pad Thai noodles.

Course: Main Course

Cuisine: Asian

Keyword: chicken breast recipes, dairy-free, Easy apricot chicken, egg-free, gluten-free

Servings: 4 Servings

Calories: 343kcal

Author: Mary Krick

Ingredients

• 3/4 cup Smuckers Simply Fruit Apricot Spread
• 3 Tbsp Soy Sauce ~ gluten-free if needed
• 3 Tbsp Rice vinegar
• 3 Garlic cloves ~ Substitute with Low FODMAP garlic replacer if needed
• 2 tsp Fresh grated ginger
• 1/4 tsp Crushed red pepper
• 3 Tbsp Oil
• 3 Chicken breasts skinless and boneless
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Garlic powder ~ substitute with Low FODMAP garlic replacer if needed
• 1/4 cup Cornstarch
• Rice to serve with Apricot chicken

Instructions

• In a small mixing bowl add apricot spread, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Whisk together and set mixture aside.
• Cut chicken breasts into 1-inch cubes. Set aside.
• In a large ziploc bag add salt, pepper, garlic powder, and cornstarch.
• Add chicken cubes to bag and shake well to coat chicken.
• Heat oil in a large skillet and add chicken in a single layer.
• Cook for about 15 minutes flipping the chicken cubes to brown and cook through.
• Pour sauce mixture over the chicken and gently stir while cooking about 2-3 minutes more or until the mixture thickens into a nice glaze.
• I use a rice cooker while I am making the apricot chicken.
• I serve apricot chicken with stir-fried vegetables and rice.

Nutrition

Serving: 1Serving | Calories: 343kcal | Carbohydrates: 38g | Protein: 20g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1310mg | Potassium: 396mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 154IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg