Chicken with Apricot Ginger Sauce
Transform your weeknight dinner routine with this vibrant Chicken with Apricot Ginger Sauce—a delightful fusion of tender chicken breasts and a tangy-sweet glaze that’s bursting with flavor. This easy recipe combines the fruity richness of apricot preserves with the aromatic warmth of fresh ginger and garlic, balanced perfectly with a touch of soy sauce and rice vinegar for an Asian-inspired twist. A subtle kick from red pepper flakes ties it all together, creating a sauce that’s smooth, glossy, and irresistibly flavorful. Ready in just 35 minutes, this dish impresses with minimal effort and pairs beautifully with rice, quinoa, or steamed veggies for a complete meal. Garnish with green onions and sesame seeds for a colorful, textural finish that turns simple ingredients into a show-stopping centerpiece. Perfect for busy nights or special gatherings, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 0.5 cup apricot preserves
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 0.25 cup chicken broth
- 0.25 teaspoon red pepper flakes
- 2 tablespoons green onions, sliced (optional for garnish)
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium-low. Add the grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
Stir in the apricot preserves, soy sauce, rice vinegar, chicken broth, and red pepper flakes. Mix well until the sauce is smooth and begins to simmer.
Return the chicken breasts to the skillet, ensuring they are coated in the sauce. Cover the skillet with a lid and cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Uncover the skillet and let the sauce thicken slightly for 2-3 minutes if needed.
Transfer the chicken to a serving plate and spoon the apricot ginger sauce over the top.
Garnish with sliced green onions and sesame seeds if desired.
Serve warm with rice, quinoa, or steamed vegetables.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 88.6 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
