Sticky Chili Apricot Chicken
Deliciously tender chunks of chicken simmering in a sticky, fruity sauce with a kick of heat. This addictve recipe can be pulled together in less than 30 minutes. Serve with rice and broccoli for a complete meal.
Servings: 4 servings
Ingredients
- 1/3 cup vegetable oil for frying
- cooked jasmine rice
- 2 broccoli crowns
- 1 1/2 pounds chicken tenders breasts or thighs can be used instead
- salt and pepper
- 1/3 cup flour
Sticky Chili Apricot Sauce
- 2 cloves garlic grated
- 1 tsp ginger freshly grated
- 1/4 cup green onions diced (green and white)
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons brown sugar
- 1 tbsp chili paste like sambal oelek
- 1 cup apricot preserves or jam good quality
- sesame seeds, diced green onions, red pepper flakes to taste optional toppings
Instructions
- Prepare sauce by adding all sauce ingredients into a bowl, mixing well to combine and setting aside.
- Heat oil in a skillet over medium heat. While it's heating, prepare chicken.
- Remove chicken tendons and cut in half so they are 2-3" pieces. Season well with salt and pepper on both sides. Toss with the flour until fully coated and place into the frying pan, cooking in batches as to not overcrowd the pan. Cook for about 3-4 minutes per side or until nice and browned.
- Place fully cooked chicken on a cooling rack. Carefully wipe out excess oil from pan, then return pan to the stove, reduce to low heat and add in the sauce. Allow the sauce to warm (a few minutes) then add chicken back into the pan. Cook for a few minutes until the sauce gets bubly and thickened. Toss to evenly coat.
- Cut the broccoli crown into small florets, spread out on a baking sheet lined with parchment paper or foil. Liberally season with salt, pepper and olive oil. Toss to evenly coat. Roast at 425 degrees for 10-12 minutes.
- Serve with rice and broccoli