Apricot Chicken
Whip up this saucy, shredded Apricot Chicken with an easy coconut rice base for a nutritious, delicious dinner that’s ready in 30 minutes or less!
Servings: 2 servings
Cost: $8.29
Equipment
- Grill or grill pan
Ingredients
- 3/4 cup basmati rice
- 1 (13.5-ounce) can lite coconut milk
- Salt and pepper
- 2 Persian cucumbers or 1 English cucumber
- 4 tablespoons rice vinegar divided
- 8 teaspoons olive oil divided
- 1 pound boneless, skinless chicken breasts or 1-1/2 cups prepared rotisserie chicken, see note 1
- Vegetable oil for oiling grill grates
- 1 tablespoon minced fresh ginger 1-inch piece
- 1 tablespoon minced garlic 3 cloves
- 1/4 to 1/2 teaspoon red pepper flakes add to heat preference
- 2 tablespoons apricot preserves
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water or chicken broth
- 1 teaspoon sugar optional
- 1 large ripe avocado thinly sliced
Instructions
- Cook rice in a small pot with coconut milk and 1/4 teaspoon salt; bring to a boil over high heat. Reduce to low, cover, and simmer for 10–15 minutes until milk is absorbed. Let stand covered for 10 minutes. Fluff rice with a fork.
- Meanwhile, slice cucumbers into 1/4-inch rounds. In a medium bowl, whisk 2 teaspoons rice wine vinegar, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper. Toss cucumbers in the mixture and set aside. Toss again before serving.
- If using rotisserie chicken, shred or cut chicken off the bones. If grilling chicken, preheat grill or grill pan to medium-high heat (400–450°F). Generously oil grill grates with vegetable oil (I use a paper towel). Halve and pound chicken for even thickness (not super flat), then season both sides with olive oil, salt, and pepper. Cook for 8–10 minutes, flipping once halfway, or until juices run clear and internal temperature reaches 160–165°F. Tent chicken with foil and let rest for 5–10 minutes, then thinly slice or shred.
- Make sauce by heating remaining 2 teaspoons olive oil in a medium pan over medium heat. Sauté ginger, garlic, and red pepper flakes 1–2 minutes until fragrant. Add apricot preserves, soy sauce, and remaining 3 tablespoons + 1 teaspoon rice vinegar. Boil over high heat, reduce heat to medium, and simmer 2–3 minutes until reduced by half. In a separate small bowl, whisk cornstarch with water until smooth, then gradually stir mixture into sauce until it thickens, about 2 minutes. Remove from heat and season with salt, pepper, and optional sugar to taste. Toss chicken in sauce until well coated.
- Assemble by dividing coconut rice between plates or bowls, then top with sauced chicken, cucumbers, and thinly sliced avocado. Drizzle with remaining apricot sauce. Enjoy hot!
Notes
Note 1: There are a few ways to prepare the chicken for this meal. I recommend using a rotisserie chicken or grilling the chicken for best flavor, but see the post for how to sauté or bake the chicken.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 42.1g | Protein: 6.2g | Fat: 38.6g | Cholesterol: 3.1mg | Sodium: 91.1mg | Fiber: 0.8g | Sugar: 10.6g