Apricot Ginger Chicken with Broccoli and Cashews
Sweet, savory, tangy, and just a little spicy, this chicken has all the flavors of your favorite Asian-inspired takeout in a lighter, vegetable-forward meal. The glossy apricot glaze coats every piece of chicken while the broccoli stays crisp and the roasted cashews add the perfect crunch. It's simple enough for a weeknight but delicious enough to make on repeat.
Servings: FOUR
INGREDIENTS
1 1/2 pounds boneless, skinless chicken thighs
2 cups broccoli florets
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon avocado oil
3/4 cup roasted unsalted cashews
3 cloves garlic
1 tablespoon fresh ginger, grated
Sauce
1/3 cup apricot preserves
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon sambal oelek
1 teaspoon potato starch
2 scallions
PREPARATION
Make sauce: Whisk together 1/3 cup apricot preserves, 2 tablespoons tamari, 1 tablespoon rice vinegar, and 1 teaspoon sambal oelek until smooth. Set aside.
Cook chicken: Cut 1 1/2 pounds chicken thighs into 1-inch pieces and toss lightly with 1 teaspoon potato starch. Heat 1 tablespoon avocado oil in a large stainless steel or cast iron skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 4 to 5 minutes per side until deeply browned and the internal temperature reaches 175°F (79°C). Transfer to a plate.
Cook vegetables: Reduce the heat to medium. Add the broccoli florets and sliced red bell pepper. Cook for 4 to 5 minutes until the broccoli is crisp-tender. If pan is dry, add a touch more oil. Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant.
Finish: Return the chicken and any accumulated juices to the skillet. Pour in the sauce and simmer for 2 to 3 minutes until glossy and lightly reduced. Fold in the roasted cashews.
Plate: Spoon over steamed rice, cauliflower rice, or quinoa. Sprinkle with the sliced scallions and serve immediately.
Notes:
Use a good-quality apricot preserve for the best flavor. Since it's the base of the sauce, one with a bright fruit flavor and less added sugar works especially well.
Cook the broccoli just until crisp-tender so it stays bright green and adds texture against the sticky glaze.
If your apricot preserves are especially sweet, add an extra splash of rice vinegar before serving to keep the sauce balanced.
