Description
This delicious glazed chicken recipe combines the sweetness of apricot preserves with savory ingredients for a delightful meal.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1 tablespoon peanut oil (or use the oil of your choice)
- salt to taste
- pepper to taste
- toasted sesame seeds, for garnish (optional)
- 1/2 cup sugar-free apricot preserves
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon rice vinegar (not sweetened)
- 1 teaspoon sesame oil
- 1 teaspoon garlic puree (from a jar)
- 1 teaspoon ginger puree (in a jar)
- 1 tablespoon Chili Garlic Sauce
- 2 tablespoons Golden Monkfruit Sweetener
Instructions
- Whisk together the sugar-free apricot preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, Golden Monkfruit Sweetener, and any additional granulated sweeteners to make the sauce.
- Trim chicken pieces, removing fat and any undesirable parts.
- Heat the oil in a 12 inch frying pan.
- When the oil is hot, add the chicken pieces skin side down, season with salt and fresh ground black pepper, and cook over medium-high heat just until the chicken starts to brown, about 4 minutes.
- Reduce heat to medium low, add the sauce, and continue to cook the chicken in the sauce, turning a few times, just until chicken pieces are cooked through and glazed with sauce, about 4-5 minutes longer. DO NOT OVERCOOK or the chicken will be tough.
- Garnish with toasted sesame seeds if desired and serve hot.
Notes
- For chicken thighs, use kitchen shears to cut out pockets of fat.
- Adjust the sweetness of the sauce by varying the amount of Monkfruit Sweetener and additional sweeteners used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg