Apricot Ginger Chicken Recipes

Steps:

• Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
• Remove from pan, place on serving dish, top with sauce.
• Apricot-Ginger Sauce:.
• Make sauce while chicken is cooking.
• Cut ginger into wafer-thin slices, then into shreds.
• Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Steps:

• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
• For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
• Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
• Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

Steps:

• Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
• Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
• Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Preheat oven to 425°F with rack in middle.
• Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

Steps:

• Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
• Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
• Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

Steps:

• Dip the chicken breast loins in the lactose free milk.
• Then place chicken into the bread crumbs to coat.
• Preheat the oven for Bake at 350°F.
• In a skillet, on medium heat brown the bread crumb coated chicken until.
• golden brown in the vegetable oil.
• Placed browned chicken in ungreased baking dish in a single layer.
• I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
• Then I drizzle the melted preserves over the chicken.
• Bake in a 350 F oven.
• For 30 minutes uncovered or until chicken is cooked thoroughly.
• Enjoy!

Steps:

• Cover the apricots with boiling water and stand about 1 hour or until apricots are soft; drain.
• Heat oil in pan, add chicken and cook until lightly browned all over.
• Transfer to an (8 cup capacity) ovenproof dish.
• Add onion, garlic, ginger, and rind to the same pan, cook until onion is soft.
• Stir in thyme, juices, brandy, stock and blended cornstarch and water, stir over heat until mixture boils and thickens.
• Pour mixture over chicken, add the apricots.
• Bake covered in a medium oven about 20 minutes or until chicken is tender.
• Can be made ahead. Suitable for freezing.

Steps:

• Coat chicken pieces in the flour.
• Heat oil in non-stick frying pan over medium-high heat.
• Cook chicken 3-4 minutes per side, until lightly browned on the outside.
• Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic.
• Pour over the chicken.
• Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.
• If the sauce is too thick, add 1/4 cup water.
• I serve this with Thai Sticky Jasmine Rice and a cucumber salad.