Sticky Apricot Chicken
This apricot chicken is so quick to make and couldn't be more delicious if it tried!
Servings: 4
Cost: £3 / $4
Equipment
- Sharp Knife & Chopping Board
- Large Mixing Bowl (for chicken)
- Small Mixing Bowl (for sauce)
- Large Pan, Tongs & Wooden Spoon
- Slotted Spoon
Ingredients
- 600g / 1.3lbs boneless skinless Chicken Thighs
- 1/2 tsp EACH: Salt, Ginger Powder, Garlic Powder
- 1/4 tsp White Pepper
- 3 tbsp Plain Flour
- 2 tbsp Olive Oil
- 100g / 3.5oz unsalted Cashews
- 200g / 7oz Apricot Conserve/Jam (see notes)
- 1 1/2 tbsp Light Soy Sauce
- 1 tbsp Rice Vinegar (sub white wine vinegar or apple cider vinegar)
- 1/2 tbsp Sriracha
- 1 medium White Onion
Instructions
- Dice the chicken into bite-sized pieces then combine in a large bowl with garlic powder, ginger powder, salt and white pepper. Stir in the flour until evenly coated then place to one side (it'll be a little sticky which is fine).
- Add 2 tbsp oil to a large pan over medium heat. Add the cashews and fry until deep golden, then use a slotted spoon to transfer them to a bowl to one side, leaving the excess oil behind. Be vigilant as you fry them because they burn quickly.
- Increase the heat to medium-high and space out the chicken. Fry for around 4 minutes each side, or until the chicken forms a golden crust on the outside and is cooked right through the centre (timings will depend on the size of the chicken pieces). Use a slotted spoon to transfer the chicken to one side with the cashews, leaving any excess oil behind. While the chicken is cooking you can combine the jam, soy sauce, vinegar and sriracha in a bowl and also finely dice the onion.
- Lower the pan heat to medium and fry the onion until soft and golden. Add the cashews, chicken and sauce and give it a good stir until everything is evenly coated in the sauce.
- Serve and enjoy!
Video
Notes
a) Can I use chicken breast? - Short answer is yes, but you risk not being able to get a nice golden crust without the chicken overcooking (breast cooks much quicker than thigh). Not a huge issue though, so use breast if that's what you have and keep in mind it'll cook quicker.
b) Chicken coating - The flour is important as it helps build up a crust on the chicken which in turn helps absorb the sauce and help it cling to the chicken. Otherwise it just slips off.
c) Apricot jam - I couldn't tell you the difference between jam and conserve without probably being wrong, but I typically pick up apricot conserve from the shops. Try and get a good quality pot as it makes up the bulk of the sauce.
d) Cashews - These not only bulk out the dish, but they pair beautifully with both the chicken and the sauce (where there's fruit there's nuts!). Please don't skip them unless you can't have them.
e) Serving - I serve with giant cous cous. I typically free-ball the quantities, but just toss the cooked cous cous with a knob of butter, plenty of finely diced fresh parsley and plenty of lemon juice (work to taste). Season well too.
f) Calories - Whole recipe divided by 4 (just the chicken - no side).
Nutrition
Calories: 545kcal | Carbohydrates: 46.56g | Protein: 35.63g | Fat: 25.49g | Saturated Fat: 5.047g | Polyunsaturated Fat: 4.246g | Monounsaturated Fat: 14.463g | Trans Fat: 0.033g | Cholesterol: 141mg | Sodium: 650mg | Potassium: 606mg | Fiber: 1.4g | Sugar: 22.92g | Vitamin A: 139IU | Vitamin C: 6.5mg | Calcium: 41mg | Iron: 3.19mg