HOT-AND-SWEET APRICOT CHICKEN
Chicken, chili oil, crushed red pepper, juicy canned apricots, pineapple and more come together for a succulent supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
- Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 400, Carbohydrate 66 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg
SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
SWEET & SPICY APRICOT CHICKEN
Experience Moroccan-style chicken in minutes - it's easily doubled too
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Yield Serves 2 (generously)
Number Of Ingredients 10
Steps:
- Put a kettle of water on to boil. Meanwhile, heat the oil in a large non-stick frying pan and add the chicken in a single layer. Scatter the spices on top and leave to cook, without stirring, for about aminute. Flick the chicken pieces over and cook for a minute or so on the other side.
- While you are waiting, tip the couscous into a saucepan. Pour 400ml/14fl oz boiling water over the couscous and allow to bubble on the heat for a minute. Cover, turn off the heat and leave to soak for 5 minutes.
- While the couscous is soaking, pour 300ml/1⁄2 pint boiling water over the chicken in the frying pan and crumble in the stock cube. Tip in the conserve, beans and olives, add salt and freshly ground black pepper to taste, stir, then leave to bubble gently for 5minutes. Meanwhile, chop the coriander and sprinkle it into the pan before serving.
- Fork through the couscous - it should have plumped up by now - and pile into 2 large shallow bowls. Spoon the chicken, beans and olives on top and pour the sweet and fragrantly spiced juices over.
Nutrition Facts : Calories 514 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 5.24 milligram of sodium
APRICOT AND SWEET CHILLI CHICKEN HOT POT
I found this recipe from Campbells, a great quick and easy warming dinner for a cold night and you can use whatever vegetables you have on hand. . Very nice served with rice, and next time I am going to try it in the crock pot.
Provided by Tisme
Categories Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan and cook chicken until browned.
- Add chicken stock, apricots and vegetables and bring to the boil.
- Reduce heat to medium and simmer, uncovered, for 15 minutes.
- Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
- Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
- Serve with steamed rice or mashed potatoes.
Nutrition Facts : Calories 457.3, Fat 11.2, SaturatedFat 2.4, Cholesterol 107.5, Sodium 662.2, Carbohydrate 39.2, Fiber 2.8, Sugar 23.3, Protein 48.6
APRICOT SALSA CHICKEN
In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe by Grace Yaskovic of Branchville, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat. , In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.
Nutrition Facts : Calories 293 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 779mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 4g fiber), Protein 5g protein.
SWEET CHILLI CHICKEN
Make and share this Sweet Chilli Chicken recipe from Food.com.
Provided by Sackville
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make the glaze by mixing together the chilli sauce, honey and oil.
- Use a sharp knife to make 3-4 slits across the skin side of the chicken breast.
- Season with salt and pepper, then lift the skin on each breast and tuck under the crushed garlic.
- Dip the underside of each breast in the glaze until evenly coated.
- Reserve the rest of the glaze for later.
- Put the chicken under a pre-heated grill, glazed side up, and cook for 8 minutes until golden and sticky.
- Turn the breasts over, brush with the rest of the glaze and cook for another 6-8 minutes.
- Serve immediately with wedges of lime.
Nutrition Facts : Calories 361.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 263.8, Carbohydrate 13.4, Fiber 1.3, Sugar 10.3, Protein 30.8
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