Tender chicken thighs are simmered in a tangy-sweet apricot glaze that’s both easy and delicious.
Ingredients For Apricot Chicken
Chicken: I use boneless skinless thighs in this recipe since they’re tender and stay juicy. You can also use chicken cutlets or chicken breasts cut into 1-inch pieces. Seasonings: Garlic, onion, and ginger give the chicken a savory, umami flavor that balances out the sweetness of the apricot jam. Add some sriracha or red pepper flakes for a little heat. Apricot Preserves: Apricot preserves or jam can be used in this recipe. Jelly is made with juice, jam is made with mashed fruit, and preserves are made with whole fruit, so based on your choice, the consistency of the sauce can change a little bit. Sauce: In addition to the preserves, this recipe uses soy sauce for salty umami flavor along with apple cider vinegar to balance the sweetness and Dijon for flavor.
Variations
Switch out the apricot preserves for orange marmalade to make an orange chicken style dish. Stir in some sliced water chestnuts in Step 5.
How to Make Apricot Chicken
Serve over rice. Garnish with sesame seeds, sliced almonds, and green onions, if desired.
Got Leftovers?
Keep leftover apricot chicken in a covered container in the refrigerator for up to 4 days. Leftovers are great chopped and added to a stir fry. Reheat portions in the microwave or the air fryer. Freeze portions in zippered bags for up to a month and thaw in the refrigerator before reheating.
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