Ingredients for Apricot Orange Chicken
- Reduced Sodium Chicken Broth
- Long Grain Rice
- 2 tablespoons cornstarch
- Cold Water
- Boneless Skinless Chicken Breast
- Canola Oil
- Orange Marmalade
- Dried Apricot
- Chinese Five Spice Powder
- Reduced Sodium Soy Sauce
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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
119g
Fat
3g
Carbs
21g
