SWEET AND SOUR CHICKEN WITH APRICOT PRESERVES RECIPES

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SWEET AND SOUR CHICKEN RECIPE | COOKING LIGHT



Sweet and Sour Chicken Recipe | Cooking Light image

Soy sauce is a classic pantry staple, so if you have it on hand, try our Sweet and Sour Chicken. This Asian-inspired recipe brings bold flavor to an easy weeknight dish. This easy chicken recipe is just as delicious served over brown rice as it is a quick salad. Let the sauce serve as your dressing. For the time-crunched cook, pounding or slicing thick chicken breasts into thin cutlets is a smart way to reduce portion sizes and speed up cook time. Chicken cutlets cook in a flash and remain supremely tender and juicy. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce.

Provided by Jullianna Grimes

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons apricot preserves
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons Thai chile paste
Garnish: fresh cilantro leaves

Steps:

  • Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.

Nutrition Facts : Calories 264, FatContent 5.5 g, SaturatedFatContent 1 g, SodiumContent 576 mg

DEEP SOUTH DISH: SWEET AND TANGY RUSSIAN CHICKEN - MY WAY



Deep South Dish: Sweet and Tangy Russian Chicken - My Way image

Sweet and Tangy Russian Chicken, made with bone-in chicken thighs, red Russian style dressing, apricot preserves and a homemade onion seasoning.

Provided by Deep South Dish

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Number Of Ingredients 10

6 to 8 bone-in chicken thighs
Kosher salt, freshly cracked black pepper and Cajun seasoning or cayenne pepper, to taste
1 (16 ounce) bottle red Russian style dressing
1 (10 ounce) jar apricot preserves
3 tablespoons dried onion flakes
1 tablespoon beef base (like Better than Bouillon), or granulated bouillon
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon seasoned salt
Hot, cooked rice

Steps:

  • Preheat oven to 350 degrees F. Line a baking pan with aluminum foil for easier clean-up.
  • Season chicken on both sides with salt, pepper and Cajun seasoning and place into the baking dish.
  • Whisk together the dressing, preserves and remaining ingredients (except rice). Pour half of the dressing over the top, turn chicken to coat all sides and return skin side up. Pour remaining dressing mixture on top.
  • Bake uncovered for 1 hour to 1-1/4 hours until chicken is cooked through and registers 170 to 175 degrees F on an instant read thermometer when inserted into the thickest part of the thigh. Total time will depend on the size of the thighs.
  • Skim off excess fat from drippings and spoon sauce over individual servings of chicken. Serve the chicken over hot, cooked rice, skim off excess fat from the top of the drippings and spoon sauce over the top and add a green veggie or salad on the side.

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