Chicken With Apricot-Ginger Sauce

Prep Time
Cook Time
Ready In

Recipe: #21661

November 06, 2015

"The sauce can be made a day ahead. The chicken is best cooked just before serving to prevent drying out."

Original is 4 servings


  • Serving Size: 1 (361.5 g)
  • Calories 554.5
  • Total Fat - 20.7 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 208 mg
  • Sodium - 529.3 mg
  • Total Carbohydrate - 17.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 15.3 g
  • Protein - 71.2 g
  • Calcium - 45.2 mg
  • Iron - 2.8 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.

Step 2

Remove from pan, place on serving dish, top with sauce.

Step 3

Apricot-Ginger Sauce:.

Step 4

Make sauce while chicken is cooking.

Step 5

Cut ginger into wafer-thin slices, then into shreds.

Step 6

Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.


No special items needed.

1 Reviews


The "no-name" chicken breasts from our local market were still typical U.S.-oversized chicken breasts; I wish I had thought to slice each breast in half horizontally prior to cooking. It's hard in the U.S. to find a "normal" chicken breast. Although the breasts were well seared in the given cooking time (I guessed at medium-high heat, no heat level was specified), they were way under-cooked. I added about 4 minutes per side. During this time, I wished I had chosen to cook the breasts sous vide instead - that way I would be certain that the breasts had reached the proper temperature throughout, then I could have seared them just before serving (and I wouldn't have to clean the stove area from grease splatters). As for the apricot-ginger sauce, it should be halved even for 4 over-sized chicken breasts. The sauce was pleasant, but not addictive.


review by:
(12 May 2018)

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