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.
Servings: 4 Servings
Calories: 343kcal
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