As you may remember, we shared a recipe over on our Facebook page for "3-Ingredient Orange Chicken". I ended up slightly modifying the original recipe because I happened to have apricot preserves on hand, but the results were pretty great and I wanted to share the recipe with you here. I served mine over brown boil-in-bag rice with a homemade (by my friend Chanty) egg roll on the side.
A special thank you shout out to the Crafty Morning Blog for the recipe that this one is adapted from!
You Will Need:
1 pound chicken breast tenderloin
1 cup of flour
(the original recipe said you could use flour and/or cornstarch, but I only had the flour)
1 cup of BBQ Sauce
(I had Sweet Baby Ray's on hand, but will try with Bostonian BBQ Sauce next time)
1 Cup Apricot Preserves (Berryhill/Aldi)
2 Tablespoons Soy Sauce (Kikkoman)
Combine the BBQ sauce, apricot preserves, and soy sauce in a small saucepan. Place on stove over low-medium heat, stirring occasionally.
While the sauce is warming, crack the eggs into one bowl and beat slightly. Place flour (and/or cornstarch) into another bowl.
Dip chicken tenderloin into egg and then dredge in flour, setting each piece aside onto a plate when done.
Coat the bottom of your frying pan with vegetable oil and place on stove over medium-high heat. Let it heat up for a minute or two, and once you hear it sizzling, you can add the chicken.
Let the chicken cook until lightly browned on both sides and cooked through
(about 3-5 minutes/side).
Once the chicken is done, place it on a paper towel covered bowl to help drain any excess oil. When cooled a bit, cut chicken into approximately 1-inch pieces and add it to the sauce, making sure to coat each piece.
Serve and Enjoy!
Now, this time I served it over brown rice, but I like the idea of serving it over lettuce or baby spinach as well. How would you serve Apricot Chicken?