Easy Apricot Chicken in a Pan5 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Got a cutting board, knife, spoon, a saute pan, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!” - by Iron Chef Greggers
Original recipe yields 8 servings
- Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots, and apricot preserves.
- Bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.
Amount Per Serving (8 total)
- 443 cal
- 6.4 g
- 69.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"The sauce needed to be thicker. I would add another tbs of cornstarch. I cut the chicken down to 1 1/2 pounds and added a fresh stir fry mix of snow peas, broccoli, and carrots. I didn't have apricots..." See more (just the jam) so my husband suggested throwing in some raisins instead. I'm glad he did I think its what made it as good as it was and no chopping apricots. We do much prefer the apricot Glazed Chicken from this site which is very similar. Another tbs cornstarch, a tbs of soy sauce and mare another 4oz of jam or a little less broth and this would be 5 stars all the way."
"It's ok. It's just too sweet and I used the "No sugar added preserves" and half the dried apricots suggested...." See more"
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