Apricot and Soy Chicken

    20 mins

    Soy sauce and apricot jam are the base for this tasty glaze. You can also try orange marmalade for a citrus variation. This dish is a perfect weeknight supper served over boiled rice.

    154 people made this

    Serves: 5 

    • 6 skinless, boneless chicken breasts
    • 1 (10.75 ounce) can low-sodium chicken broth
    • 255 g apricot preserves
    • 15 ml light soy sauce
    • 8 g cornstarch
    • 15 ml water

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat oil in a large frying pan, add chicken and brown all over.
    2. Add chicken stock, jam and soy sauce. Simmer for 15 minutes or until chicken is cooked when tested.
    3. Remove chicken from pan. Add cornflour and water to sauce to thicken (equal amounts more of each if you like it thicker), and stir thoroughly. Simmer 1 minute. Return chicken to frying pan and turn to coat with sauce.

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    Reviews and ratings
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    Reviews in English (118)


    This was a good start, but it needed some help. I added ginger, sesame oil, lemon juice, a little cherry preserves, red pepper flakes, and some fresh chopped cilantro. Served with hot chili garlic sauce - excellent. Thanks!  -  15 Feb 2008  (Review from Allrecipes US | Canada)


    Wonderful! I marinated the chicken in some chicken broth and 1/4 cup of soy sauce for extra flavor. Then discarded the marinade and follwed the recipe. No additional soy sauce. At the end I spinkled with a few toasted sesame seeds. This is a keeper.  -  30 Apr 2003  (Review from Allrecipes US | Canada)


    This was really good! I loved the flavor. I diced my chicken first, and served over rice. It had a sort of oriental feel to it, and made a nice light dinner on a warm evening.  -  05 Mar 2002  (Review from Allrecipes US | Canada)