Best 8 Chicken With Gingered Apricot Sauce Recipes

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Chicken with gingered apricot sauce is a flavorful and succulent dish that combines the sweet and tangy taste of apricots with the aromatic and zesty flavor of ginger. This well-balanced meal can be prepared with a variety of cooking techniques, including baking, roasting, and stir-frying, making it suitable for any occasion or dietary preference. Whether you are seeking a satisfying weeknight dinner or an impressive dish for a special event, this article will guide you through finding the best recipe for chicken with gingered apricot sauce, providing tips and suggestions to help you create a memorable and delicious meal.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH APRICOT-GINGER SAUCE



Chicken With Apricot-Ginger Sauce image

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

Provided by teresas

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 (2 lb) chicken breasts, boneless and skinless
2 tablespoons butter
2 tablespoons oil
1 inch piece fresh ginger, peeled
1 3/4 cups apricot nectar
1 tablespoon soy sauce
2 teaspoons cornstarch
1 tablespoon water
1 green onion, sliced

Steps:

  • Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
  • Remove from pan, place on serving dish, top with sauce.
  • Apricot-Ginger Sauce:.
  • Make sauce while chicken is cooking.
  • Cut ginger into wafer-thin slices, then into shreds.
  • 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.

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE



Chicken Fingers with Apricot Dipping Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings, 4 (4-piece) servings

Number Of Ingredients 11

Vegetable oil, for frying
2 ¿3 cup apricot preserves
2 tablespoons soy sauce
2 teaspoons ketchup
6 slices unpeeled fresh ginger
1/2 a lemon, juiced (about 2 tablespoons)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons fine salt, plus more as needed
1 1/4 to 1 1/2 cups cold seltzer water
1 pound boneless, skinless, chicken breast halves (about 2 large breasts)

Steps:

  • Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
  • For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
  • Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
  • Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

CHICKEN WITH GINGERED APRICOT SAUCE



Chicken with Gingered Apricot Sauce image

Categories     Chicken     Ginger     Sauté     Low Cal     Apricot     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

1/2 cup all purpose flour
1 teaspoon ground coriander
4 skinless boneless chicken breast halves
1/4 cup (1/2 stick) butter
8 dried apricots, thinly sliced
2 large green onions, sliced
1 cup canned low-salt chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons apricot preserves
1 tablespoon honey
2 teaspoons soy sauce
3/4 teaspoon ground ginger

Steps:

  • Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
  • Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

These chicken thighs are glazed in a thick apricot sauce that provides a sweet counterpart to the chili sauce.

Provided by super14

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
4 skinless chicken thighs
½ onion, sliced
1 (15 ounce) can apricot halves, drained
1 tablespoon chili sauce
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

  • Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
  • Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 21.5 g, Cholesterol 80.7 mg, Fat 12 g, Fiber 2.9 g, Protein 20.6 g, SaturatedFat 4.9 g, Sodium 152.7 mg, Sugar 16.2 g

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

Provided by Melissa Roberts

Categories     Blender     Chicken     Ginger     Marinate     Roast     Hanukkah     Kid-Friendly     Apricot     Fall     Winter     Shallot     Jam or Jelly     Soy Sauce     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)

Steps:

  • Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
  • Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Preheat oven to 425°F with rack in middle.
  • Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

APRICOT HONEY CHICKEN



Apricot Honey Chicken image

Apricot Honey Chicken is a sheer delight with its sweet, fruity sauce. There's no need to heat up the oven for this flavorful entree, so you can even enjoy it during the summer...or any time of year. -Kathy Hawkins, Ingleside, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
3 tablespoons apricot preserves
2 tablespoons orange juice
4 teaspoons honey

Steps:

  • In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a thermometer reads 170°., Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through.

Nutrition Facts : Calories 243 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 74mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ALMOND CHICKEN WITH APRICOT SAUCE



Almond Chicken with Apricot Sauce image

With its fruity, slightly sweet apricot sauce, this tender chicken entree is full of flavor, not fat. When my children were all at home, they would rate a new recipe on the scale of 1 to 10. This is one of the 10's. -Erma Yoder, Millersburg, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 cup apricot spreadable fruit
3 tablespoons reduced-sodium soy sauce
2 tablespoons finely chopped onion
4 teaspoons cider vinegar
1 teaspoon ground mustard
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup sliced almonds
1 tablespoon butter, melted

Steps:

  • In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

APRICOT-GLAZED CHICKEN BREASTS



Apricot-Glazed Chicken Breasts image

Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.

Provided by Charles Ross Carozza

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 12

½ cup white wine
½ cup apricot jam
½ cup packed brown sugar
½ cup Spanish olives, drained and sliced
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
⅓ cup drained capers
⅓ bunch fresh cilantro, chopped
5 cloves garlic, minced
1 tablespoon caper brine, or to taste
2 tablespoons extra-virgin olive oil
4 large skinless, boneless chicken breasts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
  • Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
  • Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 724 calories, Carbohydrate 57.3 g, Cholesterol 117 mg, Fat 32.9 g, Fiber 0.9 g, Protein 45.3 g, SaturatedFat 5.2 g, Sodium 1043.4 mg, Sugar 44.5 g

Tips:

  • Use fresh ginger and garlic: Fresh ginger and garlic add a bright, zesty flavor to the sauce. If you don't have fresh ginger or garlic on hand, you can use dried ginger and garlic powder, but the flavor will be less pronounced.
  • Choose ripe apricots: Ripe apricots are naturally sweet and juicy, which makes them ideal for this sauce. If you can't find ripe apricots, you can use canned or dried apricots, but the flavor will be less vibrant.
  • Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
  • Simmer the sauce: Simmering the sauce allows the flavors to meld and develop. Don't boil the sauce, as this can make it too thick and syrupy.
  • Serve immediately: This dish is best served immediately, while the chicken is still hot and the sauce is still warm. You can garnish the dish with chopped green onions or cilantro for a pop of color and flavor.

Conclusion:

Chicken with Gingered Apricot Sauce is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple tips, you can make this dish even more delicious. So next time you're looking for a quick and easy dinner recipe, give Chicken with Gingered Apricot Sauce a try!

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