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Apricot Chicken

This Apricot Chicken recipe is a quick and easy weeknight dinner home run!  It boasts everything you love in one bite with its juicy, tender, lightly breaded chicken and sensationally sticky, sweet, tangy and as spicy-as-you-like-it sauce.  Basically, you’ll be licking your plate. But equally impressive is how simple this recipe is to make thanks to my quick and easy breading technique that leaves you with one pan to wash! This Apricot Chicken is also healthier, cooked in minimal oil in a nonstick skillet - winning!  Serve this tasty chicken recipe with rice, low carb cauliflower rice or mashed potatoes and roasted broccoli for a dinner your whole family will beg you to make again and again!

Prep Time
20 mins
Cook Time
20 mins
Servings: 4 -6 servings
Course: Main Course
Cuisine: Asian , American

Ingredients

CHICKEN AND BREADING
  • 1 ½ lbs. chicken breasts cut into 1" pieces
  • 2 eggs
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1 tsp EACH salt, garlic powder, onion powder
  • ½ tsp EACH ginger powder, paprika, pepper
  • 3 tablespoons olive, canola or vegetable oil, plus more as needed
APRICOT SAUCE
  • 2/3 cup apricot preserves/jam
  • 3 tablespoons Asian Sweet Chili Sauce
  • 1-2 tablespoons hot sauce (I used Frank’s Original Hot Sauce) more or less to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 1 teaspoon cornstarch

Instructions

    Cup of Yum
  1. BREAD CHICKEN. Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
  2. COOK: Heat oil over medium-high heat in a NONSTICK skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
  3. ADD SAUCE. Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
  4. COMBINE. Add the chicken and toss to coat. Garnish with green onions if desired. Serve immediately.

Notes

  • This Apricot Chicken recipe is best served fresh because it is at peak crispiness, sauciness and juiciness.  For leftovers:
  • How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to freeze:   Cook chicken according to directions then let cool to room temperature.  Space chicken apart on a baking sheet then transfer to the freezer.  Flash freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.  Add chicken to a freezer size bag, squeeze out excess air and label. Add the apricot sauce ingredients (don’t simmer) to a separate freezer safe, airtight container.   Freeze for up to 3 months.  When ready to use, thaw overnight in the refrigerator.
  • Reheating in microwave:  Take care not to overcook the chicken or it can become rubbery in the microwave.  Microwave for one minute then at 20 second intervals until warmed through.  
  • How to reheat on the stove:  Leftovers are best reheated on the stove, even if they are small portions.  To reheat, heat a drizzle of oil over medium heat.  Once hot, add the chicken, stirring occasionally until warmed through.