How to Make Apricot Chicken

apricots

🥗Healthier: dried apricots

💰Cheaper: peaches

Dried apricots maintain sweetness and texture, while peaches are often less expensive.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs reduce fat while drumsticks are a budget-friendly alternative.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a more economical choice.

Pat dry the boneless skinless chicken breasts.

Season the chicken liberally with kosher salt and black pepper on both sides.

Let the seasoned chicken sit for about 10 minutes.

Preheat a skillet and add about 1 tablespoon of olive oil.

Place the chicken in the skillet and cook for about 4-5 minutes on each side until golden brown without moving it around.

In another skillet, turn on the burner to medium-high and add olive oil.

Add sliced onions and minced garlic to the skillet and sauté until the onions turn translucent.

Add asparagus to the skillet and season with salt and pepper, sautéing until bright green.

Add thawed frozen green peas to the skillet and warm through.

Remove the chicken from the skillet and set aside.

In the same skillet, add sliced onion and a bit more oil to make the sauce base, seasoning lightly with salt and pepper.

Add garlic and ginger to the onions and sauté until soft and translucent.

Add rice vinegar, soy sauce, chicken stock, and apricot preserves to the pan, stirring to dissolve the preserves.

Once the mixture comes to a boil, add the chicken back to the pan with any juices.

Cover and let cook for about 15 minutes until the chicken is cooked through.

Heat the Uncle Ben's Ready Rice according to package instructions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens