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My review
Apricot Glazed Chicken
M. Burton
"A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired."
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Ingredients
servings 296 calsOriginal recipe yields 5 servings (4 to 6 servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
- Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
- Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
Nutrition Facts
Per Serving: 296 calories; 1.9 g fat; 35.1 g carbohydrates; 33.7 g protein; 83 mg cholesterol; 227 mg sodium. Full nutrition
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Reviews
Read all reviews 96138 Ratings
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Most helpful positive review
4/30/2003
Wonderful! I marinated the chicken in some chicken broth and 1/4 cup of soy sauce for extra flavor. Then discarded the marinade and follwed the recipe. No additional soy sauce. At the end I ...
Most helpful critical review
2/15/2008
This was a good start, but it needed some help. I added ginger, sesame oil, lemon juice, a little cherry preserves, red pepper flakes, and some fresh chopped cilantro. Served with hot chili gar...
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2/15/2008
This was a good start, but it needed some help. I added ginger, sesame oil, lemon juice, a little cherry preserves, red pepper flakes, and some fresh chopped cilantro. Served with hot chili gar...
4/30/2003
Wonderful! I marinated the chicken in some chicken broth and 1/4 cup of soy sauce for extra flavor. Then discarded the marinade and follwed the recipe. No additional soy sauce. At the end I ...
3/5/2002
This was really good! I loved the flavor. I diced my chicken first, and served over rice. It had a sort of oriental feel to it, and made a nice light dinner on a warm evening.
9/2/2001
I thought the recipe was fantastic! It was easy to make and delicious. I added 2T of the cornstarch and 2T of the water...I liked the glaze a little thicker. It is definitely a keeper!
7/16/2008
I only used 4 chicken breasts as they seemed to be a little larger. I pounded them first to make it tender then diced them after I slightly browned them. The sauce seemed to be soaked up by the ...
9/3/2004
This was nice and easy for a quick weekday meal that everybody liked. I thought the soy sauce was a bit overpowering so I'll leave it out next time.
7/30/2000
Tasted pretty good but next time, I would cut the chicken up to smaller pieces, coating all sides. Mine was kind of thick.
2/3/2003
A little too sweet for one of my sons, but the rest of us loved it.
7/19/2010
I added a little more soy, ginger, pepper flakes, rice vinegar and some thai fish sauce for depth of flavor and YUM! Sweet, sour, salty, umami. I also reduced it a lot before thickening.