I think this might be the first night I’ve actually cooked something from scratch this year… Asking around the house, one of the room-mates wanted chicken with a sweet sauce. I made this some time ago for Z and every once in a while she’ll demand it. It’s a little like orange chicken but not as acidy so as not to kick up the heart-burn and it’s not super cloyingly sweet surprisingly… Apricot Orange Chicken!
- 4 – Chicken Breasts – rough sliced into one-inch strips
- Red and Yellow (and Orange or Green) Peppers sliced into one-inch strips
- salt, pepper, and powdered ginger to taste to season the chicken breasts
- an orange, juiced and zested
- 3 large spoonfulls of apricot preserves ( Do not get the sugar free, it doesn’t set right)
- 1/4 cup chicken stock
- ( you can spice this up with dried red peppers if you like )
- rice – cooked as it should be
I don’t really measure unless I’m actually following a recipe… I taste and add and wash the spoon and taste again… Remember if you do this that the longer something cooks, the more concentrated the flavors get… I haven’t learned how to balance something I’ve over seasoned yet. Anyway…
Cook the rice.
Season and cook the chicken. Take the chicken out of the pan and wrap/cover with tin-foil. Cook the peppers until soft and delicious. Add the apricot preserves and stir until the preserves break down into a thick liquid. Add the orange juice and zest and keep stirring for about a minute. Add the chicken stock and stir until the sauce has come together. return the chicken and juices it has released to the pan and stir to coat.
The preserves thicken the liquid thanks to the pectin in the preserves. If you would like the sauce thicker, mix three tablespoons of corn starch in three tablespoons of cold water until it looks like milk (warm or hot water causes clumping) and stir it into the simmering sauce at the end.