straightforward coconut rice topped with saucy shredded Apricot Chicken. This healthy and satisfying dinner can be ready in 30 minutes or less!
3 Reason It is satisfying to This Apricot Chicken Recipe
- Healthy Choices: This recipe uses things like olive oil and less sugar, so it’s a great choice when you want a lighter weeknight dinner. (Save this Creamy Sausage Pasta for when you’re craving comfort.)
- Tasty and Fresh: The apricot sauce has a sweet heat, and the cucumber salad and avocado make it nice and fresh.
- straightforward Chicken Options: Use grilled chicken or grab rotisserie—both work great! This recipe is quick and flexible.
Ingredients In Apricot Chicken
A few ingredient notes:
- Apricot Preserves: Use preserves instead of jam for a thicker, less runny sauce.
- Chicken: Rotisserie chicken saves time and still tastes great.
- Coconut Rice: Lite or regular coconut milk works in this.
- Cornstarch: Mix with cold water first so it blends in smooth and doesn’t clump.
How To Make Apricot Chicken
- Cook Rice: Simmer basmati rice in coconut milk and a little salt until the liquid is gone. Let it sit, covered.
- Grill/Shred Chicken: Grill seasoned chicken breasts or shred some rotisserie chicken.
- Prepare Sauce: Sauté garlic and ginger, add apricot preserves, soy sauce, vinegar, and then add the cornstarch mix to make it thick.
- Combine Chicken and Sauce: Mix the chicken with the sauce.
- Cucumber Salad: Toss sliced cucumbers in olive oil, vinegar, salt, and pepper.
- Assemble: Add rice to bowls, then top with the saucy chicken, cucumber salad, and avocado.
Chicken Cooking Options
- Rotisserie Option: This is your fastest option: Grab plain rotisserie chicken and shred it.
- Use Meat Thermometer: Aim for 160°F, since carryover heat will bring it to 165°F. This helps avoid dry or raw chicken.
- Grill: Season chicken with olive oil, salt, pepper. Grill at 450°F for 4–5 minutes each side until 165°F. Then slice or shred your apricot chicken.
- Bake: At 425°F on parchment-lined sheet for 18 minutes, flipping halfway. Rest covered for 5–10 minutes. Then slice or shred.
- Sauté: In oiled pan, cook chicken 4–6 minutes each side. Rest covered for 5–10 minutes. Then slice or shred.
