Description
This Sticky Apricot Chicken and Broccoli recipe is a sweet and savory dish that’s perfect for a quick and flavorful weeknight meal. Tender chicken pieces coated in a sticky apricot glaze, served with roasted broccoli and brown jasmine rice.
Ingredients
Units
Scale
For the Broccoli:
- 1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)
- olive oil for drizzling/spraying
- salt and freshly cracked black pepper
For the Chicken:
- 1 pound chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 3 tablespoons olive or canola oil
- 3/4 cup apricot jam/preserves
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- 2 tablespoons chopped chives, for garnish
- brown jasmine rice, for serving
Instructions
- Preheat the oven: Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 15 to 20 minutes, or until slightly charred.
- Prepare the chicken: Toss the chicken with salt, pepper, and garlic powder. Coat with flour. Brown the chicken in a skillet over medium heat for about 5 to 6 minutes per side.
- Make the apricot glaze: Whisk together apricot jam, minced garlic, soy sauce, and brown sugar. Pour the sauce over the browned chicken, simmer for 2 to 3 minutes until thickened. Sprinkle with chives.
- Serve: Toss the broccoli in the sauce or serve it on the side, alongside brown jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: Approx. 25g
- Sodium: Approx. 700mg
- Fat: Approx. 14g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 48g
- Fiber: Approx. 6g
- Protein: Approx. 35g
- Cholesterol: Approx. 90mg
