Spicy Apricot Chicken Ww Recipes

SPICY APRICOT CHICKEN (WW)

Steps:

• Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat.
• Add the chicken breasts and cook until browned, 2-3 minutes on each side.
• Transfer the chicken to a 5-6 quart slow cooker.
• Combine remaining 1 teaspoons of oil and the remaining ingredients and pour over the chicken.
• Cook covered until the chicken is fork tender, 3-4 hours on high or 6-8 hours on low.
• Transfer the chicken to a platter, keep warm.
• Pour the sauce into a small saucepan; bring to a boil over medium-high heat.
• Cook, stirring occasionally, until slightly thickened, 3-4 minutes.

SPICY APRICOT CHICKEN STIR-FRY

Steps:

• Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
• Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
• Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.

SPICY APRICOT CHICKEN (WITH BONUS LEFTOVERS IDEA)

Steps:

• In a large skillet, thoroughly brown and cook chicken on all sides in vegetable oil. Add garlic; saute lightly (don't let brown).
• In a medium bowl, combine apricot preserves, Dijon mustard, dried apricots, chicken broth and crushed red pepper. Evenly pour over chicken in skillet. Simmer, covered, 5 minutes over low heat till sauce is slightly thickened.
• Leftovers: Drain off the sauce and chill. Chop up the leftover chicken and apricots. Add some mayo, flaked toasted almonds and sliced green onions, and you have a delicious chicken and apricot salad.

APRICOT-MUSTARD CHICKEN BREASTS (WW-FRIENDLY)

Steps:

• In a large no-stick skillet, combine the water, mustard, preserves, soy sauce, and scallions. Mix thoroughly.
• Add chicken. Bring to a simmer over medium-high heat, then reduce heat to medium or medium-low. Gently simmer for 15-18 minutes, or until chicken is cooked through.
• If the sauce becomes too thick while cooking, just add a few more tablespoons of water.

CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE

Steps:

• Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
• In another pan, brown the chicken breast in the oil.
• Add the sauce and cook together gently for about 15 minutes.
• Season well with salt and pepper.
• Serve over rice or cous-cous.