Description
Apricot-Glazed Chicken with Spring Vegetables is a simple, flavorful dish that combines tender chicken with a sweet and tangy apricot glaze, served alongside fresh spring vegetables for a complete meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1/2 cup apricot preserves (120ml)
- 2 tablespoons soy sauce (30ml)
- 1 tablespoon white vinegar or broth (15ml)
- 1 tablespoon olive oil (15ml)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (5g)
- 1/2 teaspoon black pepper (1g)
- 1 lb mixed spring vegetables (such as asparagus, snap peas, and carrots), trimmed and cut into bite-sized pieces (450g)
- 1 tablespoon fresh parsley, chopped (for garnish) (4g)
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
- Stir in the apricot preserves, soy sauce, and vinegar or broth. Cook for 2-3 minutes, stirring frequently, until the glaze thickens slightly.
- Return the chicken to the skillet, turning to coat each piece evenly with the glaze. Cook for an additional 1-2 minutes to reheat the chicken.
- While the chicken cooks, steam or sauté the mixed spring vegetables until tender-crisp, about 4-5 minutes.
- Serve the glazed chicken immediately with the spring vegetables on the side. Garnish with chopped fresh parsley.
Notes
- You can substitute chicken thighs for breasts; adjust cooking time as needed.
- For a smoother glaze, warm the apricot preserves slightly before mixing with other sauce ingredients.
- Steam vegetables to retain more nutrients, or sauté them in a bit of olive oil for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 18g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg