Apricot-Ginger Glazed Chicken
This simple recipe for Apricot Ginger Glazed Chicken takes less than 20 minutes from start to finish. Use sugar free jam for a lower carb version.
- 1 1/2 pounds boneless skinless chicken thighs or breasts about 4-6 pieces
- 1/4 cup apricot jam
- 1/4 cup water
- 1/4 teaspoon minced fresh ginger
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon olive oil
- Kosher salt and pepper
Season both sides chicken with salt and pepper. In a heavy skillet or cast iron pan, heat oil over medium heat.
Cook chicken, 4-5 minutes on each side, depending on thickness, or until nearly done.
Mix jam, water, ginger and vinegar in a small bowl.
Remove chicken from pan and place on a plate.
Add apricot mixture to pan, scraping to loosen any browned bits. Place chicken back in pan, turning to coat both sides of each piece, and continue cooking until sauce is thickened, the consistency of a glaze and chicken is cooked through, about 3-4 minutes.
Serving: 1g | Calories: 270kcal | Carbohydrates: 10g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 158mg | Potassium: 428mg | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg