Tuesday 23 July 2013

Stovetop or Slow Cooker Apricot Chicken

Thank you Busy But Healthy



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
2 tsp ground ginger
1/2 tsp red chili flakes
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.



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