Apricot Chicken

    Apricot Chicken

    Recipe photo: Apricot Chicken
    3

    Apricot Chicken

    (156)
    20min


    154 people made this

    About this recipe: For a change from the usual spice heavy chicken dishes, have soya sauce and apricot jam make a tasty glaze on the chicken. You can also try orange marmalade instead.

    Ingredients
    Serves: 5 

    • 1 tablespoon olive oil
    • 6 skinless, boneless chicken breast fillets
    • 6 skinless, boneless chicken breasts, cut into 2cm (1 in) strips
    • 280g (10 oz) apricot conserve or jam, such as Bonne Maman Apricot Compote
    • 280ml chicken stock
    • 1 tablespoon white wine vinegar
    • 255g apricot jam
    • 1 tablespoon dark brown muscavado sugar
    • 1 tablespoon reduced salt soya sauce
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Directions
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat oil in a large frying pan and brown chicken.
    2. Preheat oven to 180 C / Gas mark 4.
    3. Add chicken stock, jam and soy sauce. Simmer for 15 minutes or until chicken is done.
    4. Place the chicken breasts in a 23x33 cm (9x13 in) baking dish. Combine the apricot preserves, vinegar and sugar. Pour the preserve mixture over the chicken, cover and bake for 40 minutes. Remove cover and bake for 10 more minutes.
    5. Remove chicken from pan. Add 1 tablespoon cornflour and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker), and stir thoroughly. Return chicken to frying pan and turn to coat with sauce.
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    Reviews and Ratings
    Global ratings:
    (156)

    Reviews in English (116)

    by
    51

    This was a good start, but it needed some help. I added ginger, sesame oil, lemon juice, a little cherry preserves, red pepper flakes, and some fresh chopped cilantro. Served with hot chili garlic sauce - excellent. Thanks!  -  15 Feb 2008  (Review from Allrecipes US | Canada)

    by
    38

    Wonderful! I marinated the chicken in some chicken broth and 1/4 cup of soy sauce for extra flavor. Then discarded the marinade and follwed the recipe. No additional soy sauce. At the end I spinkled with a few toasted sesame seeds. This is a keeper.  -  30 Apr 2003  (Review from Allrecipes US | Canada)

    by
    32

    This was really good! I loved the flavor. I diced my chicken first, and served over rice. It had a sort of oriental feel to it, and made a nice light dinner on a warm evening.  -  05 Mar 2002  (Review from Allrecipes US | Canada)

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