1tablespoonoilI like to use sesame, but any neutral oil will work, too
1pounddiced chicken breast
1/3cuporange juiceor more if you prefer a thinner sauce
1cupapricot jamOR preserves
Optional for Serving
chopped scallions, sesame seeds and rice
Brown chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned (it doesn't have to be cooked through yet). Stir in onions and garlic and cook for 1 more minute.
Make sauce: Pour the orange juice into the pan with the chicken, scratching the browned bits off the bottom of the pan. Reduce heat to medium. Add apricot jam, BBQ sauce, soy sauce and honey. Stir well.
Finish dish: Bring the sauce to a simmer, then reduce the heat and gently simmer until chicken is done (internal temperature should be 160°F) and sauce has thickened to your liking. Serve over rice with scallions and sesame seeds, if you like.
brown the chicken before adding the other ingredients - I know we all tend to skip this step when we're short on time, but it really does add a ton of flavor
you don't have to make apricot chicken breast - you can also use thighs, wings or drumsticks, but you will have to adjust the cooking time. I prefer diced chicken breast because it cooks the fastest.
adjust the flavor to your taste - you can add grated ginger or chili flakes for a little spiciness, or use ketchup instead of BBQ sauce if you don't care for the smokiness
If the sauce is too thin, simmer without a lid for a few extra minutes and it should thicken. If it’s too thick and sticky, thin it out with a few spoonfuls of orange juice – add a little bit at a time until it’s just the way you like it.