How To Make Apricot Almond Chicken
Enjoy succulent and juicy bites of this apricot almond chicken, packed with tart apricots, crunchy almonds, and zesty orange, for a tasty meal!
Serves:
Ingredients
- 4chicken breast halved,skinless boneless
- salt,to taste
- 16ozapricot halves,(1 can)
- ½cuporange juice
- 2tbsplite soy sauce
- 1tspsesame oil
- ¾cupall purpose flour
- ½tspcayenne pepper
- vegetable oil
- 1shallot,minced
- 1garlic clove,minced
- 2tbspall purpose flour
- almonds,for garnish, sliced
Instructions
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Place the chicken between plastic wrap, and gently pound with a mallet to ½-inch thickness. Season with salt, and set aside.
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Strain the apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil. Coarsely chop the apricots and set them aside.
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Place the flour and cayenne pepper in a resealable plastic bag, and shake to combine. Add the chicken breasts in batches, tossing to coat and dusting off excess flour.
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Heat oil in a large skillet over medium-high heat. Cook the chicken, turning once, until no longer pink in center and juices run clear. Transfer to a paper towel-lined dish.
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Cook and stir the shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed.
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Stir in the orange juice mixture and chopped apricots. Bring to a boil, reduce heat, and simmer for 5 minutes.
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In a small bowl, whisk together ¼ cup of simmering liquid and 2 tablespoons of flour until well blended and no lumps of flour remain.
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Slowly stir back into the skillet to thicken, repeating if necessary for desired consistency. Return the chicken to the skillet, spooning with sauce, until warmed through.
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Garnish with almonds, serve, and enjoy!
Nutrition
- Calories: 538.11kcal
- Fat: 23.10g
- Saturated Fat: 5.21g
- Trans Fat: 0.22g
- Monounsaturated Fat: 10.95g
- Polyunsaturated Fat: 4.99g
- Carbohydrates: 39.95g
- Fiber: 3.67g
- Sugar: 14.39g
- Protein: 41.99g
- Cholesterol: 111.36mg
- Sodium: 871.47mg
- Calcium: 50.99mg
- Potassium: 849.75mg
- Iron: 3.37mg
- Vitamin A: 158.40µg
- Vitamin C: 28.43mg
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