sticky apricot chicken.

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Let me just say that this dish took me less than 20 minutes to make!  And it’s SUPER delicious!  This is the closest I’ve gotten to making my own version of General Tso’s chicken… which was my favorite kind of Chinese food growing up.  Of course, the take-out version is super heavy, greasy, and fried… which is the reason why I loved it so much.  For my version, I used apricot jam to make it sweet and sticky.  I added soy sauce and apple cider vinegar for some salt and tang.  Finally, I added some spice with some red pepper flakes and cayenne pepper!  This chicken is not heavily breaded either!  It’s lightly coated in panko bread crumbs, whole wheat flour and a little egg wash.  To tell you the truth, I really just made this whole recipe up as I went along.  I really had no plan, and it came out to be one of the best chicken dishes I’ve ever made.  So, now I am sharing this with you!

RECIPE:(serves 4)

  • 3 chicken breasts, boneless and skinless, cubed
  • 1/4 cup panko bread crumbs
  • 1/4 cup whole wheat flour
  • 1 egg plus 1 egg white
  • 1/3 cup apricot jam
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1/4 cup soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 3 scallions, chopped for garnish
  • salt & pepper to taste

INSTRUCTIONS:

  • in a small sauce pan, add apricot jam, soy sauce, apple cider vinegar, olive oil, garlic, red pepper flakes and cayenne pepper
  • bring sauce to a boil
  • simmer until sauce is thick and coats the back of a spoon (watch sauce carefully so it doesn’t burn! it shouldn’t take too long, maybe 5 or so minutes)
  • beat egg and egg white to a small bowl
  • in a separate bowl, mix flour and panko bread crumbs
  • heat a large skillet on medium-high heat and add olive oil
  • in batches, coat the chicken in egg, then in bread crumb and flour mixture, then into the skillet
  • repeat until all chicken is in the pan
  • cook for about 8-10 minutes until chicken has a nice brown on it
  • put the sauce in a large bowl and add the chicken to coat
  • once all the chicken is coated, add back to hot pan and cook for about 5 more minutes (this will caramelize the sauce to make it more sticky and yummy!)
  • top with chopped scallions and serve with brown rice and broccoli
  • serve and enjoy!

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