Apricot Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

3 lbs. chicken breasts cut into 1" pieces

1/4 cup cornstarch

1 tsp EACH salt, garlic powder, onion powder

½ tsp EACH ginger powder, paprika, pepper

3 tablespoons olive, canola or vegetable oil, (plus more as needed)

2/3 cup apricot preserves/jam

3 tablespoons Asian sweet chili sauce

1-2 tablespoons hot sauce (I used Frank’s Original Hot Sauce) (more or less to taste)

2 tablespoons balsamic vinegar

2 tablespoons reduced sodium soy sauce

1 teaspoon cornstarch

Directions

BREAD CHICKEN. In a large freezer bag, combine cornstarch, and seasonings. Shake chicken until well coated, pressing coating into chicken from outside of the bag.

COOK: Heat oil over medium-high heat in a NONSTICK skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.

ADD SAUCE. Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.

COMBINE. Add the chicken and toss to coat. Garnish with green onions if desired. Serve immediately.