About this recipe: Soy sauce and apricot preserves are the base for this tasty glaze, and you can also try orange marmalade for a citrus variation. This dish is a perfect weeknight supper served over a wild rice blend.
I followed this recipe as suggested apart from adding strips of sweet red bell pepper, also because I didn't have any Apriciot preserve I added some Dried Apricot instead. I lightly fried the Apricots and Pepper with the chicken to soften them up a little. Lastly I found a jar of caramalised red onion chutney in the refrigerator and added a healthy tbls of the stuff. The Result was stunning, I thouroughly enjoyed the texture (thick and sticky) and flavours it gave off. I served it on a bed of very fine rice noodles. The dish was "readily "seen off" by my Wife and young Son (Who is usually very picky). All in all it is a very easy dish to put together and in terms of flavour it is delicious, Nice contrasts between sweet and sour (and I am not a fan of Sweet & Sour in general) , and the red pepper definitely adds to the dish. I will definitely make this dish again. Thanks to M Burton and to Suzanne for the pepper tip. - 09 Apr 2009