Glazed Apricot Chicken Dinner (Print Version)
Juicy chicken simmered in apricot glaze with ginger, honey, and soy, ideal for a quick and flavorful meal.
# Ingredients:
01 -
2 pounds (900 g) chicken thighs, boneless and skinless, or chicken cutlets
02 -
1 teaspoon garlic powder
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon kosher salt
05 -
½ teaspoon ground black pepper
06 -
1 tablespoon (15 ml) vegetable oil, plus more if necessary
07 -
1 cup (240 ml) apricot preserves
08 -
2 teaspoons grated ginger
09 -
2 cloves garlic, minced
10 -
¼ cup (60 ml) soy sauce
11 -
1 tablespoon honey
12 -
Sliced green onions, for garnish
# Directions:
01 -
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.
02 -
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.
03 -
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.
04 -
If the skillet is dry, add more oil. Then add the ginger and garlic and cook for 30 seconds.
05 -
Add apricot preserves, soy sauce, and honey to the skillet. Whisk until the preserves melt into a sauce.
06 -
Return chicken to the skillet, coat with the sauce, and cook for 1-2 more minutes.
07 -
Garnish with sliced green onions and serve the chicken over cooked rice.
# Notes:
01 -
Cook the chicken in batches to avoid crowding the pan and achieve a good sear.
02 -
If burnt bits remain in the pan before deglazing, consider removing them with a wet paper towel or washing the skillet.
03 -
For a spicy twist, add a pinch of red pepper flakes, chili powder, or sriracha to the sauce.