Asian Spiced Chicken With Vanilla Apricot Sauce Food

I got this recipe from McCormick. This recipe has a unique contrast of flavor, is healthy, uses ingredients that most people have on hand, and is so good! I have altered it a little from the original. I like to serve over rice with crunchy wonton strips on top (original recipe used wonton cups, no rice & served as an appetizer). I double the sauce when I make it because it's that good! I don't know of many asian resaurants that make a dish this great!

Provided by Quest4ZBest

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

• Ingredients

Nutrition Facts : Calories 636.9, Fat 20, SaturatedFat 3.3, Cholesterol 145.3, Sodium 1318.6, Carbohydrate 63.3, Fiber 2.5, Sugar 39.5, Protein 52.4

Saw this on TV and could almost smell it. Had to try it myself. Tweaked it just a little bit (cut down on the fat).

Provided by Chef Dudo

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

• Ingredients

This recipe is from Cooking Light. I make it every year for the holidays, plus extra to freeze for serving later with roasted chicken. I've given the directions as in the original recipe; however, to save time I let the apricots stand about 30 minutes rather than 8 hours. I just throw it all in the pot and cook, then refrigerate the sauce overnight. I like it because it's not too sweet and since my children love to eat it, I use orange juice rather than sherry.

Provided by LonghornMama

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 468.8, Fat 0.3, Sodium 12.7, Carbohydrate 104, Fiber 7.8, Sugar 89.3, Protein 1.6