Apricot Chicken

By spend with pennies

Ingredients

1 pound boneless skinless chicken thighs
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground ginger
½ teaspoon salt
1 tablespoon olive oil
¼ cup water
¼ cup apricot preserves (or apricot jam)
2 tablespoons ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons soy sauce
¼ teaspoon red pepper flakes (optional)

Prep Time15mins
Cook Time15mins
Servings2

Instructions

In a medium bowl, toss the chicken with onion powder, garlic powder, ginger, and salt.

In a 10-inch skillet, heat the oil over medium-high heat. Add the chicken and brown for 2-3 minutes per side without stirring.

Stir and move the chicken to one side of the skillet.

Reduce the heat to medium and add the water to the skillet. Use a spatula to scrape up any brown bits.

Add the jam, ketchup, cider vinegar, Dijon, soy sauce, and red pepper flakes if using. Bring to a gentle simmer, adjusting the heat if needed, and let simmer about 7 minutes or until the chicken is cooked through.

Serve over rice.