apricot almond chicken
This recipe mixes the sweetness of apricots, the crunch of almonds and celery and very tender chicken. It was delicious. I searched the internet for recipes and couldn’t find one that used ingredients I had on hand, so I created this one.
brown almonds till golden
remove almonds to a bowl to chill
chop dried apricots
I must admit I had trouble leaving the dried apricots alone. I started with a six ounce bag, but I probably ate an ounce before I got them chopped and added to the chicken. YUM. You can also use fresh, frozen or canned apricots. If you’re not crazy about apricots, switch them out for golden raisins or craisins.
Also, I served this with Brussels sprouts because Dr. Oz says it helps our livers, so I’m trying to eat them once a week. Last week I bought fresh Brussels sprouts and this week I served frozen ones. The fresh were better – I suppose that’s no surprise. I suspect Dr. Oz would frown at the butter I used to brown the almonds, but really, what’s a bit of butter among friends?
Brown rice was my choice for the starch – cooked in chicken base, which is similar to bullion.
brown chicken, add vegetables
This goes together in about 15 minutes, so don’t start it too soon. The last thing you want to do is overcook the chicken, so don’t have it sitting on the stove in simmer mode waiting for folks to come home. Have everything chopped and ready and stir fry it when everyone is present.
add almonds and apricots
Ingredients
½ cup slivered almonds
2 tsp butter
3 raw boneless and skinless chicken breasts, cut into bite sizes
2 TBS olive oil
5 oz dried apricots (about ¾ cup) – cut into slivers
3 stalks celery, cleaned and chopped
1 small red or white onion, chopped
1 tsp chicken base (or bullion)
½ tsp ground ginger
2 TBS soy sauce
2 TBS corn starch mixed in ¼ cup water
¼ cup jam (apricot would have been great, but I used strawberry because it’s what I had on hand) – optional
eating my greens
Directions
• Melt the butter in a large frying pan or wok. Stir fry the almonds until they are golden. Remove them and leave whatever butter remains.
• Add the olive oil to the pan.
• Stir fry the chicken about 5 minutes.
• Add the celery and onion to the chicken and cover for five minutes.
• Add chicken base or bullion, soy sauce and the ginger.
• Mix the corn starch in the water until it has no lumps and add it to the chicken.
• Add the apricots and almonds and mix to incorporate.
• Taste – if you are looking for a sweeter option, add the jam.
I can imagine that with chicken apricot and almonds go really well!
Yes, I hope you try it!
Just wanted to let you know that I made the apricot, chicken and almonds last night. It was delicious. Gave out your website to a couple people at Gene’s work. They were going to look at it. I gave them the name of the recipe. I was never a big fan of apricots but I will make this again. Very good.
Thanks so much Sue! I’m so happy you enjoyed the recipe. Happy Valentine’s Day.
We did try it and it was AWESOME! Thank you Sue for sharing Clares web site!!!!!! And thank you Clare for being such a good cook!!
Well thanks Cyndi! I’m so happy you tried it and liked it. Check out the baked parmesan chicken. It’s really easy and very tasty. Clare
I LOVE brussel sprouts!! Just made for the first time 2 weeks ago and Ive had them at least 5x since. I roast them with a little bit of garlic powder, light on the salt + olive oil spray. Love it.
Amy, good for you! These sound fabulous and I will try them very soon. Thanks for the help.