I’m always looking for new ways to dress up chicken breast. Since I had some apricot jam kicking around in the fridge, I knew something could be done with it. These flavors go really well together, and you’ll gobble up the chicken in no time….we did!
Stovetop or Slow Cooker Apricot Chicken
Makes 4 servings
1/3 cup lower sugar apricot jam
1 Tbsp onion flakes (or minced dried onion)
1 Tbsp dijon mustard
1 Tbsp lower sodium soy sauce (use tamari for gluten-free)
2 tsp ground ginger
1/2 tsp red chili flakes (or 1/4 tsp if sensitive to spice)
4 chicken breasts (approx 4 oz each)
1/4 cup water
Optional: Corn starch to thicken the sauce if necessary
Stovetop Method: Preheat a skillet over medium-medium/high heat. Cut chicken breasts into strips or leave whole. Cook chicken until browned on the outside. Meanwhile, in a seperate small bowl, mix together all the other ingredients (but not corn starch). Whisk with a fork until blended. Pour over the chicken in the pan, cover, and cook until chicken is no longer pink. Time depends on if you’re doing whole chicken breasts or pieces.
Slow Cooker Method: Place everything except for chicken and cornstarch in slow cooker and whisk until blended. Add in chicken breasts (I recommend leaving them whole and not cutting into pieces as its more likely to dry out since it cooks longer). Place chicken on the sauce, and turn once to coat the chicken in the sauce. Cover and cook on LOW for 4-5 hours or until the chicken is done. If the sauce is too runny after, add 1 Tbsp cornstarch mixed with 2 Tbsp water. Remove chicken, add cornstarch mixture and place slow cooker on high for 5-10 minutes until the sauce thickens.
Nutrition (per 4 oz chicken and 1/4 of the sauce) Calories: 133 Fat: 2g Carbs: 8g Fiber: 0.2g Sugars: 6.7g Sodium: 291mg Protein: 20g