Tuesday, January 19, 2016

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)  

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? 

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