Ingredients for Asian Apricot Chicken Cutlets
- 2 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon grated fresh ginger
- 1 medium onion, finely chopped
- 2 tablespoons vegetable oil
- Garlic Cloves
- Apricot Nectar
- 1 cup apricot preserves
- Oyster Sauce
- 1/4 cup soy sauce (light)
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- sesame seeds (for garnish)
- chopped green onions (for garnish)
- steamed white rice (for serving)
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How to Make Asian Apricot Chicken Cutlets
- Butterfly the chicken breasts to an even thickness (about 1/2 inch).
- Finely chop 1 medium onion.
- In a small bowl, whisk together 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 tablespoon grated fresh ginger.
- Season both sides of the chicken breasts evenly with the spice mixture.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat.
- Brown the onion in the skillet for about 3 minutes. Add the chicken breasts and cook for approximately 5 minutes per side, until golden brown.
- In a medium bowl, whisk together 1 cup apricot preserves, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon cornstarch, and 1/4 cup chicken broth.
- Pour the sauce mixture over the browned chicken in the skillet.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 170°F (77°C) and the sauce has thickened.
- Taste the sauce and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Serve the Asian Apricot Chicken Cutlets over steamed white rice. Garnish with sesame seeds or chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
112g
Fat
23g
Carbs
15g
