Andi's Apricot Almond Chicken

Andi Strikman 0

"A great new twist on sweet and sour chicken. This recipe is quick enough to prepare any night of the week and easily doubled or halved. Try adding sliced red bell pepper to the onions and garlic while cooking, and serving over brown rice."

Ingredients 40 m {{adjustedServings}} servings 423 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 917 mg
  • 37%

Based on a 2,000 calorie diet

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  1. Place chicken between plastic wrap, and gently pound with a mallet to 1/2" thickness. Season with salt, and set aside. Strain apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil. Coarsely chop apricots and set aside. Place flour and cayenne pepper in a resealable plastic bag, and shake to combine. Add chicken breasts in batches, tossing to coat and dusting off excess flour.
  2. Heat oil in a large skillet over medium high heat. Cook chicken, turning once, until no longer pink in center and juices run clear. Transfer to a paper towel-lined dish. Cook and stir shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed. Stir in orange juice mixture and chopped apricots. Bring to a boil, reduce heat, and simmer for 5 minutes.
  3. In a small bowl, whisk together 1/4 cup simmering liquid and 2 tablespoons flour until well blended and no lumps of flour remain. Slowly stir back into skillet to thicken, repeating if necessary for desired consistency. Return chicken to skillet, spooning with sauce, until warmed through. Garnish with almonds, if desired.
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Reviews 2

  1. 4 Ratings


Not a fan of this one. I seemed to be missing something.


*LOVE* Very few modifications, too. My local grocery didn't have the jar of apricots, so I used a jar of "simply fruit" apricot preserves instead--which actually saved a lot of chopping and recombining. I added a little extra sesame oil because I love it, doubled the garlic cloves, and doubled the cayenne; next time I'll double the cayenne again, because it still had no bite at all, but I like spice. It wasn't specific about how much vegetable oil to use, so I used enough to almost deep-fry the chicken, garlic, and green onions (OK, didn't spring for shallots. Sue me.) When that was all done, I put the food on a paper towel lined plate to drain, dumped the used oil, and brought the sauce mixture to a liquified boil. Then I transferred the food to a clean serving plate and poured the sauce over it. Rave reviews even from my picky partner! The only drawback at all is that it's definitely not diet food. At more than 400 calories a serving, adding a starch (fresh baked bread from refrigerated dough, for us; rice would also have been nice) and vegetable puts it over the top for how many calories we really want out of one meal. Too bad. It was delicious. Total real world kitchen time was still under an hour on the first time.