Ingredients for Apricot Orange Chicken
- 1 cup reduced sodium chicken broth
- 1 cup long-grain rice
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 1/2 cup orange marmalade
- 1/2 cup dried apricots, chopped
- 1 teaspoon chinese five-spice powder
- 2 tablespoons reduced sodium soy sauce
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How to Make Apricot Orange Chicken
- Cook the rice: In a small saucepan, bring 1 cup of chicken broth and 1 cup of rice to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Prepare the cornstarch slurry: In a small bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup of cold water until smooth. Set aside.
- Stir-fry the chicken: Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and stir-fry for 5-7 minutes, or until lightly browned and cooked through.
- Add the glaze: Stir in 1/2 cup of orange marmalade, 1/2 cup of chopped dried apricots, 1 teaspoon of five-spice powder, and 2 tablespoons of soy sauce. Bring to a boil.
- Thicken the sauce: Gradually whisk in the cornstarch slurry. Bring the mixture back to a boil, then reduce heat and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency, stirring constantly.
- Serve: Serve the apricot orange chicken immediately over the cooked rice.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
119g
Fat
3g
Carbs
21g
