This may not seem very interesting to most people, but something really epic happened to me today. I FINALLY found maternity jeans that I don’t hate. AND… I got new shoes. 3 pairs! AND… a new bra. AND… a few other nice shirts to get me through the rest of my pregnancy. Life is good. I look like a normal human being again. It feels good!
If anyone ever tells you a new pair of jeans that fit right isn’t life changing, please have them reference this. IT IS. This baby bump and Mama are so happy!
When I arrived home from my epic shopping adventure, food was necessary. Walking around the mall is exhausting when it feels like there is a bowling ball, that may or may not pop out at any time, between your legs. So I put together this Sticky Sesame Apricot Chicken and sat down!
What I really love about this Sticky Sesame Apricot Chicken recipe is it combines so many flavors. The apricot preserves I used are a bit tart. Mix that with the sweetness of brown sugar, and the saltiness of soy sauce….and you have the perfect combination! I’ve mentioned my Jasmine Rice cravings, and this recipe did not  disappoint! It goes great over a giant heap of perfectly cooked Jasmine Rice, and some additional soy sauce on top. 🙂
Recipe Tips
- I mentioned this in my Honey Mustard Garlic Chicken recipe as well, but when coating chicken it really helps to get everything in place before you start so you don’t have to continually wash your hands and then reach for the forgotten items. I’ve only done this a million times before I started telling myself over and over again to get everything in place before starting!
- Use one hand to dip in the egg, and then the other to coat in cornstarch. If you try to use the same hand you will have a hot mess! After working in restaurants and coating about a million pieces of chicken, sometimes this still isn’t second nature to me. The temptation to dip with the same hand is still there! haha
- This is a base recipe. If you like more salty, add more soy sauce! If you like more sweet, add more brown sugar!
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Sticky Sesame Apricot Chicken
By Published: January 20, 2018
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
This may not seem very interesting to most people, but something really epic happened to me today. I FINALLY found …
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 cup cornstarch
- 1 egg
- 1/2 cup canola oil I do use organic, non GMO canola oil
- 2 cloves garlic for sauce
- 1 Tablespoon butter for sauce
- 3/4 cup apricot preserves for sauce
- 1 Tablespoon + 1 teaspoon brown sugar for sauce
- 2 Tablespoons soy sauce for sauce
- 1 Tablespoon toasted sesame seeds
- fresh scallions to taste
Instructions
- For the chicken: Heat canola oil in a large skillet over medium heat. Cut chicken into small cubes. Season generously with salt.
- Beaat 1 egg with 1 Tbsp of water in a small bowl. In a separate bowl add 1/2 cup of cornstarch. With one hand dip your chicken in the egg, with the other hand coat your chicken with cornstarch.
- Place coated chicken in a large saute pan and allow chicken to get golden brown and cooked through. You may need additional oil for cooking. When chicken is nice and toasty, place on a paper towel lined plate to absorb excess oil. Set aside.
- For the sauce: in a small sauté pan add 1 Tablespoon butter and 2 cloves of fresh garlic (minced). Allow garlic to cook, then add apricot preserves, brown sugar, and soy sauce. Simmer for a minute or two to allow sugar to dissolve. Add cooked chicken to sauce and stir to coat each piece. Top with toasted sesame seeds, scallions and additional soy sauce to taste. Serve over jasmine rice.
Who needs takeout when you can have this!? Looks so incredibly good- and would be great over cauliflower rice too!