Sticky Apricot Chicken and Broccoli Recipe
This Sticky Apricot Chicken and Broccoli recipe offers a delightful balance of sweet and savory flavors, combining tender chicken pieces coated in a sticky apricot glaze with perfectly roasted broccoli. Served alongside nutty brown jasmine rice, this meal is both satisfying and simple to prepare in under an hour, making it perfect for a nutritious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
Ingredients
Vegetables
- 1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)
- Olive oil for drizzling/spraying
- Salt and freshly cracked black pepper
Chicken
- 1 pound chicken breasts, cut into 1-inch pieces
- ½ teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 3 tablespoons olive or canola oil
Sauce
- ¾ cup apricot jam or preserves
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 ½ tablespoons brown sugar
- 2 tablespoons chopped chives, for garnish
Serving
- Brown jasmine rice, for serving
Instructions
- Roast the Broccoli: Preheat the oven to 425°F. Arrange the broccoli florets on a baking sheet, drizzle generously with olive oil, and season with salt and freshly cracked black pepper. Roast the broccoli in the oven for 15 to 20 minutes until slightly charred and tender.
- Prepare the Chicken: While the broccoli roasts, season the chicken pieces with salt, pepper, and garlic powder. Sprinkle the flour over the chicken and toss thoroughly to coat each piece evenly.
- Brown the Chicken: Heat a large skillet over medium heat and add the olive or canola oil. Place the coated chicken pieces in a single layer and cook for 5 to 6 minutes on each side, until they are golden brown and cooked through.
- Make and Add the Sauce: In a small bowl, whisk together the apricot jam, minced garlic, soy sauce, and brown sugar until smooth. Pour this mixture over the browned chicken in the skillet, stirring to evenly coat the chicken. Let it simmer for 2 to 3 minutes until the sauce thickens and becomes sticky.
- Finish and Serve: Sprinkle chopped chives over the chicken. Optionally, toss the roasted broccoli with some sauce or serve it on the side. Serve the sticky apricot chicken and broccoli hot over a bed of brown jasmine rice for a complete, flavorful meal.
Notes
- To save time, you can cook the brown jasmine rice while the broccoli roasts and chicken browns.
- If you prefer spicier flavors, add a pinch of red pepper flakes to the apricot sauce.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.