Ingredients for Asian Spiced Chicken With Vanilla Apricot Sauce
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 medium onion, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Basil Leaves
- Ground Cumin
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup apricot preserves
- 1 tablespoon orange juice
- Vanilla Extract
- Pumpkin Pie Spice
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 cup vanilla yogurt
- 1/4 teaspoon salt
- cooked rice
- crunchy wonton strips
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How to Make Asian Spiced Chicken With Vanilla Apricot Sauce
- In a medium bowl, combine chicken cubes, chopped onion, soy sauce, lemon juice, olive oil, ginger, garlic powder, and red pepper flakes (if using).
- Cover and marinate in the refrigerator for at least 15 minutes (longer is better!).
- Heat a large skillet over medium-high heat. Add the marinated chicken mixture to the skillet.
- Cook for 7-10 minutes, or until the chicken is cooked through and lightly browned, stirring occasionally.
- Stir in the spinach and cook for 1 minute, or until wilted.
- Remove the chicken mixture from the skillet and drain any excess liquid.
- **To prepare the Vanilla Apricot Sauce:** In a small bowl, combine apricot preserves, vanilla yogurt, and orange juice. Microwave for 25 seconds, or until warm and well combined. Stir to ensure smooth consistency.
- Serve the chicken mixture over a bed of cooked rice.
- Drizzle generously with the vanilla apricot sauce and garnish with crunchy wonton strips.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
158g
Fat
16g
Carbs
21g
