Tasty Tuesday- Apricot Chicken

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!

Apricot Chicken

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)

2 eggs

Vegetable Oil

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)

Instructions:

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?