Glazed Apricot Chicken
This easy sweet and savory Glazed Apricot Chicken dinner is so packed with flavors, ready in under 30 minutes, and simple to make on the stovetop.
Equipment
Ingredients
- 2 pounds (900 g) chicken thighs boneless and skinless, or chicken cutlets
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon (15 ml) vegetable oil plus more if necessary
- 1 cup (240 ml) apricot preserves
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- ¼ cup (60 ml) soy sauce
- 1 tablespoon honey
- sliced green onions for garnish
Instructions
- Add the chicken to a bowl, and season with garlic powder, smoked paprika, salt, and pepper. Mix well to make sure the chicken is evenly coated with the seasonings.
- In a large (12-inch) skillet, heat oil over medium-high heat. Add the chicken thighs, and cook in batches on both sides until the chicken is cooked through, and reaches an internal temperature of 165°F (74°C). Takes about 10-15 minutes.
- Remove the chicken to a plate and set aside. If bits are stuck to the bottom of the skillet, add a little water to deglaze the pan. If there are very burnt seasonings, you might need to wash the skillet before continuing.
- If the skillet is dry, add more oil. Then add the ginger and garlic and cook for 30 seconds.
- Add apricot preserves, soy sauce, and honey to the skillet. Whisk until the preserves melt into a sauce.
- Return chicken to the skillet, coat with the sauce, and cook for 1-2 more minutes.
- Garnish with sliced green onions and serve the chicken over cooked rice.
Video
Notes
- Cook the chicken in batches. To get a good sear on the chicken thighs, avoid crowding them in the pan. You can cook half of the chicken, then cook the other half. It only takes a few extra minutes.
- Burnt bits in the pan? Before deglazing, you may need to remove really burnt seasonings from the bottom of the skillet. A wet paper towel can help with this, or you can just wash the skillet before continuing with the sauce.
- Make it spicy! You can add a pinch of red pepper flakes, chili powder, or some sriracha to the sauce if you want to give it a bit of a kick.
- Storing: Keep leftovers in the fridge for up to 4 days.
Nutrition
Calories: 702kcal | Carbohydrates: 45g | Protein: 39g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1591mg | Potassium: 578mg | Fiber: 1g | Sugar: 30g | Vitamin A: 546IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/glazed-apricot-chicken/