Asian Apricot Chicken
1 1/2 lbs boneless, skinless chicken breasts, cut into 1" pieces
1/2 cup Hoisin sauce
1 Tbsp ground ginger
2 Tbsp orange marmalade
2 lbs frozen stir fry vegetables
1/2 cup soy sauce
3/4 cup hot water
1 tsp sea salt
2 dozen apricots, halved and pits removed
Place the chicken, Hoisin sauce, ground ginger and marmalade in a plastic bag; mix together to coat chicken, seal bag and refrigerate overnight.
Heat a large skillet on medium-high heat and brown chicken. Add in vegetables, soy sauce, water, salt and apricots; bring to a boil and let cook for 5 minutes before reducing heat to low. Let mixture simmer for 15 minutes; sauce will thicken.
Makes 6-8 servings.
Note: I do intend to attempt an apricot crumble with some of the fruit; if it's a success, you'll be reading about it.
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