Apricot and Soy Chicken

263saves
20min


157 people made this

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.

M. Burton

Ingredients
Serves: 5 

  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken breast fillets, cut into 2cm (1 in) strips
  • 280ml (10 fl oz) chicken stock
  • 255g (9 oz) apricot conserve or jam
  • 1 tablespoon reduced salt soy sauce
  • 1 tablespoon cornflour
  • 1 tablespoon water

Method
Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat oil in a large frying pan and brown chicken.
  2. Add chicken stock, jam and soy sauce. Simmer for 15 minutes or until chicken is done.
  3. Remove chicken from pan. Add 1 tablespoon cornflour and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker), and stir thoroughly. Return chicken to frying pan and turn to coat with sauce.

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Reviews (17)

Quatie
by
4

Used different ingredients. We added some Peppers, onions and mushrooms to it. It was really nice - 19 Dec 2009

mike1927
3

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

JaneH27
by
2

Made this as a quick tea for me my husband and kids, i'm afraid no one liked it! - 23 Oct 2010

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