Description
This Sticky Apricot Chicken and Broccoli recipe is a flavorful and easy-to-make dish that combines tender chicken pieces coated in a sweet and tangy apricot glaze, served with roasted broccoli. A perfect balance of savory and sweet flavors!
Ingredients
Units
Scale
For the Roasted Broccoli:
- 1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)
- olive oil for drizzling/spraying
- salt and freshly cracked black pepper
For the Chicken:
- 1 pound chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 3 tablespoons olive or canola oil
- 3/4 cup apricot jam/preserves
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- 2 tablespoons chopped chives, for garnish
- brown jasmine rice, for serving
Instructions
- Preheat the oven and roast the broccoli: Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 15 to 20 minutes until slightly charred.
- Prepare the chicken: Toss the chicken pieces with salt, pepper, and garlic powder. Coat the chicken with flour by sprinkling it over and tossing until well coated.
- Cook the chicken: Heat oil in a large skillet over medium heat. Add the chicken in a single layer and cook until browned on each side, about 5 to 6 minutes per side.
- Make the apricot glaze: In a bowl, whisk together apricot jam, minced garlic, soy sauce, and brown sugar until combined. Pour the sauce over the browned chicken, stir to coat, and simmer for 2 to 3 minutes until the sauce thickens. Sprinkle with chives.
- Serve: Toss the roasted broccoli with the chicken and sauce or serve it on the side. Enjoy with brown jasmine rice!
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500 kcal
- Sugar: Approximately 20g
- Sodium: Approximately 800mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 3g
- Unsaturated Fat: Approximately 9g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 6g
- Protein: Approximately 40g
- Cholesterol: Approximately 90mg
