Best Ginger Apricot Chicken Recipes

CHICKEN WITH APRICOT-GINGER SAUCE

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.

BAKED APRICOT-GINGER CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• If the chicken is frozen, thaw it overnight in your refrigerator.
• Rinse and clean the parts with cold water and dry well with paper towels.
• Preheat the oven to 350ºF.
• Cut the chicken breasts in half.
• Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
• Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
• Dip each chicken part in the egg mixture, then in the crumb mixture.
• Arrange in a single layer in a 9x13-inch baking pan.
• In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
• Or place in a small saucepan and bring to a boil.
• Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
• Serve with the Sweet and Sour Sauce.
• SWEET AND SOUR SAUCE:.
• This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
• Pour over the baked chicken or pass at the table.
• Place all the ingredients in a medium saucepan.
• Bring to a boil over medium-high heat, stirring occasionally.
• Remove from the heat.
• Refrigerate and warm before serving.

BBQ GRILLED APRICOT GINGER CHICKEN BREASTS

Steps:

• For the sauce, in a small saucepan, cook the onion in hot oil until tender.
• Stir in the preserves, ketchup, vinegar and ginger and bring to a boil; reduce heat.
• Cover and simmer for 3 minutes. Remove from heat.
• Preheat grill to medium. Grill chicken, uncovered, until chicken is tender and no longer pink (170 degrees F.), turning once and brushing with sauce only during the last 5 minutes of grilling.
• Reheat remaining sauce and pass along with chicken.

APRICOT GINGER CHICKEN THIGHS

Steps:

• 1. Preheat oven to 375 degrees. Mix the apricot preserves, ginger paste, and soy sauce together in a small bowl and set aside.
• 2. Rinse chicken thighs and pat dry. Trim any excess skin. Season well with salt and pepper.
• 3. In a large, nonstick oven-proof skillet, melt 1 tablespoon butter over medium-high heat. Place chicken thighs skin side down and brown. Flip over and turn off burner.
• 4. Spoon some of the apricot ginger mixture over each thigh. Place in the oven and bake 25-30 minutes or until chicken is cooked through. Enjoy!

BONNIE'S APRICOT AND GINGER CHICKEN

Steps:

• 1. PREHEAT OVEN: Pre-heat oven to 350 degrees. Grease a 3 quart casserole dish.
• 2. PREPARE THE CHICKEN: Skin the chicken. Remove any bones or fat. Cut each breast into 3 chunks, slicing across the breast. Try to cut the chicken so all the pieces are the same size. Place the chicken pieces in the casserole dish, plump side up.
• 3. MAKE THE SAUCE: Combine the Russian dressing, apricot preserves, ginger, cornstarch, and onion soup mix. Stir well. Pour over the chicken. The sauce should cover the chicken.
• 4. BAKE THE CHICKEN: Bake in the preheated oven for one hour or more until tender.
• 5. SERVING SUGGESTIONS: Serve with steamed rice and stir fried vegetables. Enjoy!

APRICOT GINGER GLAZED CHICKEN RECIPE - (4.2/5)

Steps:

• Spray large nonstick skillet with spray. Heat over medium high heat until hot. Add margarine; heat until melted and bubbly. Add chicken and cook 6 minutes. Meanwhile, in small bowl, combine preserves, vinegar and gingerroot; blend until smooth. Set aside. Turn chicken; sprinkle with salt and pepper. Cook an additional 6 minutes or until chicken is fork tender and juices run clear. Remove chicken from skillet; place on individual serving plates. Reduce heat to low. Add preserves mixture ot skillet; cook and stir about 1 minute or until of sauce consistency. Spoon sauce over chicken. 4 servings 270 calories

CROCKPOT APRICOT GINGER CHICKEN

Steps:

• 1 Put the flour and ginger powder in a plastic bag and add the chicken. Toss around until coated. 3 Put the chicken and vegetables in the crock pot. 4 Mix the other ingredients together and pour over the chicken. 5 Cook on low for 8-9 hours.

APRICOT GINGER CHICKEN

Steps:

• Cut chicken into strips.
• Heat oil in skillet, cook chicken until cooked through and golden brown.
• Remove from skillet and keep warm.
• To make sauce, combine ginger in skillet with apricot nectar, sherry and soya sauce.
• Bring to boil, stir in blended cornstarch and water, stir constantly over heat until sauce boils and thickens.
• Add green onions and cumin.
• Serve over chicken.

CROCKPOT APRICOT-GINGER CHICKEN

Steps:

• Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible, seal, and lay flat in the freezer for up to 3 months. Cook Thaw overnight in refrigerator or in a bowl of cold water. Dump into crockpot and cook on “low” setting for 6 hours or until chicken is cooked through. Serve with quinoa, brown rice, potatoes, or whatever you like.

GINGER-APRICOT CHICKEN

Steps:

• Cover the apricots with boiling water and stand about 1 hour or until apricots are soft; drain.
• Heat oil in pan, add chicken and cook until lightly browned all over.
• Transfer to an (8 cup capacity) ovenproof dish.
• Add onion, garlic, ginger, and rind to the same pan, cook until onion is soft.
• Stir in thyme, juices, brandy, stock and blended cornstarch and water, stir over heat until mixture boils and thickens.
• Pour mixture over chicken, add the apricots.
• Bake covered in a medium oven about 20 minutes or until chicken is tender.
• Can be made ahead. Suitable for freezing.