Sticky Apricot Chicken and Broccoli
This sticky apricot chicken is so juicy and delicious! The chicken is seared and glazed with a jammy apricot sauce. Serve with broccoli and rice!
Ingredients
- 1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)
- olive oil for drizzling/spraying
- salt and freshly cracked black pepper
- 1 pound chicken breasts, cut into 1-inch pieces
- ½ teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 3 tablespoons olive or canola oil
- ¾ cup apricot jam/preserves
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 ½ tablespoons brown sugar
- 2 tablespoons chopped chives, for garnish
- brown jasmine rice, for serving
Instructions
- Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until slightly charred.
- While the broccoli cooks, prep the chicken. Toss the chicken with salt, pepper and garlic powder. Sprinkle the flour all over the chicken and toss well until it’s coated.
- Heat a large skillet over medium heat and add the oil. Add the chicken in a single layer. Cook until browned on each side, about 5 to 6 minutes per side.
- Whisk together the jam, minced garlic, soy sauce and brown sugar until combined. Once the chicken is brown, pour the sauce in. Stir to coat all the chicken. Simmer for 2 to 3 minutes, so the sauce thickens more. Sprinkle with chives. You can toss the broccoli in with the sauce or serve it on the side. I love to serve this with brown jasmine rice!
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