CHICKEN WITH APRICOT-GINGER SAUCE
The sauce can be made a day ahead. The chicken is best cooked just before serving to prevent drying out.
Provided by teresas
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
APRICOT-GINGER SAUCE
This sauce is very versatile. It is delicious warm with pork or ham, and also good cold served over ice cream! You can vary the texture by blending the mix with a hand held blender, or leave it chunky...your choice! If you do choose to blend it, the yield will be slightly less than specified.
Provided by breezermom
Categories Sauces
Time 25m
Yield 2 3/4 cups
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a medium saucepan; stir well. Bring to a boil over medium heat. Add the chopped dried apricots and ginger.
- Reduce the heat and simmer, uncovered, for 15 minutes. Stir in the brandy, and simmer for 2 minutes.
- Serve warm over pork or ham, or chill and serve over ice cream. You can also use a hand held blender to make it smoother if you prefer.
Nutrition Facts : Calories 280, Fat 0.4, Sodium 15.3, Carbohydrate 72.7, Fiber 6.3, Sugar 64.6, Protein 3
APRICOT GINGER SAUCE
Very popular dipping sauce in our home. Super easy to make and very tasty. The jalapeno can be adjusted to suit personal tastes.
Provided by Alia55
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender and puree.
EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE
This recipe for baked tofu is tossed in cornstarch and ground chipotle chile pepper to create a spicy crust on the outside. While the tofu bakes, a simple sweet and spicy sauce of ginger and apricot is made to help compliment the heat. Serve it as an appetizer or as a quick healthy lunch.
Provided by Chef Mo
Time 1h5m
Yield 2
Number Of Ingredients 9
Steps:
- Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
- Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
- While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.
Nutrition Facts : Calories 581 calories, Carbohydrate 70 g, Fat 27.4 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 82.3 mg, Sugar 36.1 g
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