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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 296Original recipe yields 5 servings (4 to 6 servings)
- Adjust
- 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.
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Reviews
Read all reviews 98140 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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Newest
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.