Sticky Apricot Chicken and Broccoli
Sticky Apricot Chicken and Broccoli
Meat and Poultry
Ingredients
- 1 - 2 heads of broccoli, cut into florets
- Fustini's Garlic olive oil for drizzling/spraying
- 1/2 cup red onion, diced
- salt and black pepper to taste
- 1 pound chicken breast, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 3 tablespoons Fustini's Robust SELECT olive oil
- 3/4 cup apricot jam/preserves
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- 2 tablespoons Fustini's Iron Fish Honey vinegar
- rice for serving
Directions
- Preheat oven to 425 degrees. Place the broccoli on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast 15-20 minutes, until slightly charred.
- Toss the chicken with salt, pepper and garlic powder. Sprinkle with flour all over the chicken and toss well to coat. Heat a large skillet over medium heat and add the olive oil, when heated, add in the onions and sauté, for 2-4 minutes until translucent. Slide the onion to one side and add the chicken in a single layer. Cook until browned on each side, about 5-6 minutes per side.
- In a medium bowl, whisk together the jam, minced garlic, soy sauce, brown sugar and vinegar until combined. Once the chicken is brown, pour the sauce into the pan. Stir to coat the chicken. Simmer 2-3 minutes until the sauce thickens more and the chicken is fully cooked. If it is thickening to quickly before the chicken is done, you can add more vinegar to create more liquid. You can toss the broccoli in with the sauce or serve it on the side with rice.
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