Perfectly crispy, packed with tender broccoli, and coated in a sweet and sticky apricot sauce, this apricot chicken is an easy one-pan dinner that’s ready in only 40 minutes!
Dinner magic is what’s on tap for today! Featuring apricots which I’ve quickly decided are slept on as far as popular flavors go.
We’re putting it to much-deserved use today and making a killer sticky sauce that’s coating every inch of crispy chicken and fresh broccoli florets.
My apologies but you may never want anything else but this chicken on your dinner menu ever again.
The main draw to this chicken is the fact that you’ll only need one pan, a handful of ingredients, and only 40 minutes to pull it off! That’s basically less time than it would take to have takeout delivered.
This Apricot Chicken features…
- Crispy pan-seared chicken cubes and tender broccoli florets
- A sweet and perfectly sticky apricot sauce
- Ready in minutes with only a few simple ingredients
Making the Chicken
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Chicken thighs
- Cornstarch
- Vegetable oil
- Yellow onion
- Broccoli
- Garlic
- Apricot jam
- Soy sauce
- Apple cider vinegar
- Rice
- Green onions
Choosing Your Chicken
I recommend using boneless skinless chicken thighs for this recipe. This cut of chicken is fast to pan fry and turns out super tender and juicy inside while simultaneously crispy on the outside.
If you don’t have thighs on hand, boneless skinless chicken breasts will work, however, they may not cook up quite as juicy as thighs.
Tips for Perfect Apricot Chicken
- Cut chicken in uniform pieces – aim for 1-inch cubes so the chicken cooks evenly.
- Coat chicken in cornstarch – a light cornstarch coating helps the chicken cook up crispy.
- Pan fry in a single layer – work in batches to pan fry the chicken, adding more oil to the pan as needed. Be careful not to overcrowd the pan or the chicken won’t crisp up evenly.
- Use apricot jam – this sweetens the sauce and gives the chicken that signature sticky texture you’ll typically find in Chinese restaurants.
Recipe Variations
Try these ideas for a different twist on this chicken.
- Make it spicy – add a minced jalapeno pepper, red pepper flakes, or hot sauce to taste for a spicy kick.
- Use different vegetables – try swapping the broccoli out for sweet pepper, mushrooms, green beans, or snow peas. Feel free to use a mix of veggies as well!
- Add fresh apricots – for an extra fruity touch, feel free to add diced fresh apricots to the chicken after cooking.
Serving Suggestions
I recommend serving this chicken warm over hot steamed rice with lots of green onions on top. Try serving with jasmine rice, brown rice, farro, quinoa, or cauliflower rice.
Every bite of this chicken is a total flavor home run! The chicken has that signature restaurant-style coating on it that holds the sweet and sticky apricot sauce perfectly while the tender broccoli soaks up tons of flavor.
BIG bowls only of this goodness, y’all, trust me.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More easy takeout-style dinners to try next!
Sticky Apricot Chicken and Broccoli
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Ingredients
- 1-1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 3-4 tablespoons vegetable oil, divided
- 1 small yellow onion, finely chopped
- 1-1/2 lbs broccoli, cut into 1-inch florets
- 3 medium cloves garlic, minced
- 3/4 cup apricot jam
- 1/4 cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- Hot rice and green onions for serving
Instructions
- In a large bowl, combine chicken, cornstarch, salt, and pepper together, tossing until chicken is evenly coated in cornstarch.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add chicken to pan in a single layer, shaking off excess cornstarch, and fry on all sides until chicken is golden-brown and crispy. Cook remaining chicken, adding additional oil to pan as needed. Transfer chicken to a clean plate and set aside for a moment.
- Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add onion and broccoli and saute until crisp-tender, about 3-5 minutes. Add garlic and cook 1 additional minute until fragrant.
- Reduce heat to medium and add browned chicken, apricot jam, soy sauce, and apple cider vinegar to pan. Stir 3-5 minutes over medium heat until jam is melted and the sauce is bubbly and coating the chicken and broccoli.
- Season chicken and broccoli with salt and pepper to taste if needed and serve warm over hot rice with green onions on top. Enjoy!
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