Best Chicken With Gingered Apricot Sauce Recipes

Chicken With Apricot-Ginger Sauce image

Provided by teresas

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 (2 lb) chicken breasts, boneless and skinless
2 tablespoons butter
2 tablespoons oil
1 inch piece fresh ginger, peeled
1 3/4 cups apricot nectar
1 tablespoon soy sauce
2 teaspoons cornstarch
1 tablespoon water
1 green onion, sliced

Steps:

Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
Remove from pan, place on serving dish, top with sauce.
Apricot-Ginger Sauce:.
Make sauce while chicken is cooking.
Cut ginger into wafer-thin slices, then into shreds.
Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.

Apricot-Glazed Chicken image

Provided by Melissa Roberts

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)

Steps:

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
Preheat oven to 425°F with rack in middle.
Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.