Baked Apricot Ginger Chicken With Sweet And Sour Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Steps:

• If the chicken is frozen, thaw it overnight in your refrigerator.
• Rinse and clean the parts with cold water and dry well with paper towels.
• Preheat the oven to 350ºF.
• Cut the chicken breasts in half.
• Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
• Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
• Dip each chicken part in the egg mixture, then in the crumb mixture.
• Arrange in a single layer in a 9x13-inch baking pan.
• In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
• Or place in a small saucepan and bring to a boil.
• Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
• Serve with the Sweet and Sour Sauce.
• SWEET AND SOUR SAUCE:.
• This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
• Pour over the baked chicken or pass at the table.
• Place all the ingredients in a medium saucepan.
• Bring to a boil over medium-high heat, stirring occasionally.
• Remove from the heat.
• Refrigerate and warm before serving.

Steps:

• Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
• Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
• Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

Steps:

• Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.
• Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.
• Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.
• Serve with sweet and sour sauce.

Steps:

• Preheat the oven to 350 degrees.
• Combine the preserves, lemon juice and soy sauce in a shallow bowl.
• Divide this mixture in half; reserve half to serve with the chicken.
• Dip the chicken pieces in the preserves mixture; roll in bread crumbs.
• Place the chicken in a baking dish.
• Drizzle with melted butter and bake about 35-40 minutes, or until the chicken is done.
• Heat the remaining preserves; serve with the chicken.