Back to Quick Apricot Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Quick Apricot Chicken Recipe

Quick Apricot Chicken Recipe

This is one of my favorite ways to fix chicken in a hurry. Everybody just loves it and leftovers are always just as good the next day. For variation, I’ve used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. –Vicki Ruiz, Twin Falls, Idaho
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings

Ingredients

  • 1/2 cup apricot preserves
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon chicken broth or sherry
  • 1 tablespoon canola oil
  • 1 tablespoon cornstarch
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 medium green pepper, chopped
  • 1/2 cup salted cashews
  • Hot cooked rice

Directions

  • 1. In a large resealable, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
  • 2. Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 serving (1 cup) equals 391 calories, 16 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 34 g carbohydrate, 2 g fiber, 28 g protein.

Reviews for Quick Apricot Chicken

Sort By :
MY REVIEW
Reviewed Mar. 26, 2016

"Quick dinner - tasty sauce."

MY REVIEW
Reviewed Dec. 16, 2013

"Great quick recipee"

MY REVIEW
Reviewed May. 21, 2013

"Excellent and super easy"

MY REVIEW
n_e
Reviewed Mar. 27, 2013

"rated"

MY REVIEW
Reviewed Mar. 13, 2012

"Easy, great flavor, and a hit with the hubby and kids. Definitely a keeper!"

MY REVIEW
Reviewed Feb. 10, 2012

"I didn't have apricot jam and tried a different flavor. It was good but I imagine it would taste great if I stuck with the original recipe."

MY REVIEW
Reviewed Apr. 14, 2011

"My husband and I really enjoy this recipe!I have even made it for company and recieved many requests to make it again. Its very easy- don't leave out the cashews, they make a great addition to the recipe!"

MY REVIEW
Reviewed Feb. 24, 2011

"i followed recipe with ingredients - but cooked on stovetop instead of microwave. i thought it was just average - nothing special."

MY REVIEW
Reviewed Oct. 28, 2010

"My husband and I love this recipe. We also doubled the sauce, added broccoli & pineapple, and served it over rice. The two of us devoured the entire thing in one seating. Can't wait to make it again!"

MY REVIEW
Reviewed Sep. 5, 2010

"I didn't change a thing. This is simply delicious"

MY REVIEW
Reviewed Jun. 1, 2010

"We love this recipe. It's ready in no time and it's delicious."

MY REVIEW
Reviewed May. 20, 2010

"Definitely delicious and tastes like it came from a Chinese restaurant! I agree with the other posts, next time I'm going to add some vegetables."

MY REVIEW
Reviewed Nov. 10, 2009

"I'm so glad I read the reviews before I made this. I also doubled the sauce and added broccoli and fresh mushrooms. Fantastic! I think next time I will try adding some hot chili oil to kick it up a notch."

MY REVIEW
Reviewed Apr. 20, 2009

"This was delicious!!! My whole family loved it!! I doubled the sauce, added some chopped celery and cooked it on the stove rather than in the microwave. This one is a keeper!"

MY REVIEW
Reviewed Mar. 4, 2009

"When "hot cooked rice" is in the ingredients list, is that included in the nutrition information?"

MY REVIEW
Reviewed Jan. 19, 2009

"My husband and I love this ultra quick meal. I used sliced almonds (the kind you put in salads). Quite yummy!"

MY REVIEW
Reviewed Sep. 24, 2008

"We love this.  I prefer to fix it on the stove, like a stir-fry, and make extra sauce.  I also substitute pineapple for the cashews.  Quick and delicious!  "

MY REVIEW
Reviewed Sep. 8, 2008

"Love this recipe!!! I cook it almost once a week. My husband can't get enough of it."

MY REVIEW
Reviewed Aug. 2, 2008

"I've never cooked chicken in the microwave before, but this turned out great. I increased the soy sauce to 1/4 cup, added about 2 cups of fresh broccoli florets, and increased the cooking time by 1 minute at the end. It turned out great, and was delicious served over jasmine rice."

MY REVIEW
Reviewed Jul. 21, 2008

"My husband and I are looking forward to this wonderful-sounding recipe tonight! I plan to triple the sauce, as well, as we, too, like lots of soy.

CG Anderson
Northern California"

MY REVIEW
Reviewed Jul. 8, 2008

"I would definitely recommend this one. I doubled the sauce and added broccoli and carrots."

MY REVIEW
Reviewed Jun. 28, 2008

"So yummy! I'm a big fan of Chinese food and this was much better than any takeout. I will absolutely double the recipe next time, perhaps tripling the sauce. We added soy sauce for the "something missing". Absolute perfection!"

MY REVIEW
Reviewed May. 29, 2008

"This is one of my family's very faavorite dishes!  I signed up to comment today just so I could rave about this recipe.  I ALWAYS double the sauce, it is so yummy!  And I just can't bring myself to microwave the chicken, so I sautee is ahead of time.  I double up on the cashews as well.  And if I want to be very healthy, I serve it over brown rice instead of white.  I can't say enough good things about this delicious recipe!!!  YUMMY! Stefani, Canby, Oregon"

MY REVIEW
Reviewed Mar. 31, 2008

"I made this today using the basic recipe and must admit it seemed to be missing something. I will try adding some of the other incredients noted in the comments above (I love pineapple and broccoli). On a positive note it was easy to make. Not being a regular microwave user, I was pleasantly surprised with how moist the chicken was."

MY REVIEW
Reviewed Jan. 7, 2008

"Made it for my husband, 5 and 7 year old and it was a huge hit. My 5 year old kept asking for the "sauce" to put on the rice in a second helping. Husband took the leftovers to work and said it was just as great the next day and the 7 year old said I could make it anytime again, how about tomorrow?"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.