Ginger Apricot Chicken

chicken on white rice with scallions in white bowl
chicken on white rice with scallions in white bowl

This GINGER APRICOT CHICKEN is all about the ginger-apricot sauce that delivers sweet, umami and zip all at once. This flavour-packed dish takes no more than 30 minutes so it’s a favourite weeknight meal served over rice to enjoy all that saucy goodness.

I originally developed this GINGER APRICOT CHICKEN as a Whole30 recipe but realizing it was easily one of the best things I made the entire program, I’ve since tested the recipe with pantry and fridge basics without dietary limits, with notes for simple substitutions for gluten-free and Whole30 versions.

One of the reasons people give up on Whole30 is food fatigue from eating the same ‘compliant’ foods over and over and over. Eggs, bacon, avocados, nut butters and sweet potatoes were huge offenders for me. And dried dates…I had to lay off those for a bit afterwards. I was determined not to fail the program on account of food boredom and that’s when I came up with this GINGER APRICOT CHICKEN which is anything but tired. It delivers so much flavour.

For Whole30, I had this over cauliflower rice (because rice is not Whole30 compliant) with a side of Chinese leafy greens. That delicious sauce drizzled all over juicy chicken is so amazing I didn’t even miss the rice at the time. And that is a bold statement from a Chinese girl who loves her rice!

Eat well and be well,

Sonia x

Recipe Head Note - Ginger Apricot Chicken

  1. Substitute options for soy sauce/water:

    a.     Whole30/Paleo – use 6 tbsp coconut aminos, no water

    b.     Gluten-free – use 3 tbsp tamari plus 3 tbsp water

 

Ginger Apricot Chicken

{ options for gluten-free, paleo and Whole30 }

Recipe serves 4

INGREDIENTS.

2.5 lbs skin-on, boneless chicken thighs (or 8-10 bone-in thighs)

kosher salt, to taste

For the Ginger Apricot sauce:

2 tbsp soy sauce – see note 1

4 tbsp water – see note 1

4 tbsp apricot jam (use juice sweetened no sugar added jam for Whole30/Paleo)

2 tbsp rice vinegar (sub with lemon juice or apple cider vinegar for Whole30/Paleo)

¾ tsp grated fresh ginger (easiest from frozen ginger knob; with skin is fine)

1 clove garlic, grated

1-2 Thai red birds eye chilis, thinly sliced (optional)

For garnish: 

Chopped scallions

METHOD.

Lightly season chicken pieces with kosher salt on both sides. Preheat 11" cast iron pan over medium-high heat. Meanwhile, whisk together sauce ingredients and set aside.

Once pan is hot, arrange chicken thighs skin-side down (no oil needed) in 2 batches so as not to overcrowd them. Cook for 1-2 minutes or when the fats have rendered out from the skin, then lower heat to medium. Continue cooking undisturbed for 8 minutes or until most of the fat under the skin is rendered and the skin itself is golden brown and crispy. Flip chicken over and cook other side for 3-5 minutes or whenever cooked through (juices run clear when pierced or meat thermometer inserted into thickest part of the chicken reads 165f). Set aside and repeat for remaining chicken thighs. Set aside.

Once all the chicken pieces are cooked, there is likely quite a lot of chicken fat rendered into the pan. If you like it, feel free to keep the fat as we all know there is lots of flavor in it. Personally, I prefer to keep my home-cooked meals healthier, so I pour out (or mop with paper towel) all but a tablespoon of the fat before proceeding.

Turn heat down to low and pour the sauce ingredients into the pan. Simmer gently to thickens slightly (adjust heat down as needed so the sauce doesn't get too thick), scraping the pan with a wooden spoon to loosen the good bits. Return chicken pieces to the pan and coat on both sides with sauce (or you can coat only the bottom side to keep skin crispy).

Serve over steamed rice (or cauliflower rice) along with a favorite green veggie such as bok choy or Chinese broccoli. Drizzle everything with the extra sauce from the pan.

Enjoy!


🎥 WATCH MY IG RECIPE TUTOTIAL FOR GINGER APRICOT CHICKEN!

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