Apricot Ginger Chicken
#37: Not having the recipe handy when blogging. #SCP
This week, I’m on a business trip, but I’m too new to have anything to do when we arrive at the office. I figured now was a good a time as any to catch up the blog, but I didn’t have the original recipe on hand. LUCKILY, Justin and I got new phones this weekend and he got a SMARTPHONE for the first time in his life. So he was able to send me photos of the book! He is really great!
We made this and it’s delicious! It was for sure a 10/10, and we haven’t made anything this good in awhile. The chicken held in a lot of moisture and also took on a lot of flavor. Perfect with rice of your choice, and a spoon for the extra sauce!
Heavily adapted from (more like inspired by) Ginger-Soy Chicken Thighs in Bride and Groom Entertaining.
- 6 chicken breast tenderloins, patted dry
- 1/4 C. apricot marmalade
- 1 shallot, minced
- 1/4 C. lemon juice (can be fresh, ours wasn’t)
- 1/8 C. olive oil
- 1/4 C. low sodium soy sauce
- 3 green onions, sliced
- 1 t. fresh ginger, microplaned
1. Whisk marinade ingredients together in a medium bowl: marmalade, shallot, lemon juice, olive oil, soy sauce and ginger. Add chicken and turn to coat. Cover and set for about 30 minutes. (You can also probably just let this marinate overnight! I’m sure it works great!)
2. Heat skillet to medium, with a bit of olive oil covering the pan. When hot, add chicken. Don’t move chicken (they stick until they’re done)! You can include a bit of the sauce, so it’s really the bubbling sauce that does the cooking. (but I wouldn’t recommend the whole thing.
3. Serve with rice and veggies, if you’re into that sort of thing! The ginger comes through heavily, but nicely. No other spices are needed, and that’s the best part!