For this dinner my best friend and I were reminiscing about our favorite hookah bar that recently closed down. Back when we were 19 this place was an old haunt of ours. One of our favorite things about that place was their chicken alfredo. To be honest their alfredo sauce was pretty bland, but oh lord the chicken.
It was always so juicy and was covered in a sweet, spicy, and orange-colored glaze. Just thinking about that chicken makes my mouth water. The craving for that chicken led my best friend to challenge me to come up with a similar alternative, and as a result I have this spicy apricot glazed chicken.
The apricot preserves in the sauce creates a base of sweetness, while dijon mustard and red wine vinegar cut through the preserves preventing it from becoming too sweet, and finally the sriracha adds a nice background heat that is not too overpowering.
- 3-6 boneless, skinless chicken breasts
- 1 cup chicken stock
- 1/2 cup apricot preserves
- 2 tablespoons dijon mustard
- 1 teaspoon red wine vinegar
- 2 tablespoons garlic powder
- 2 teaspoons sriracha
- salt and pepper
- 3 tablespoons cooking oil
Start by mixing the chicken stock, apricot preserves, dijon, vinegar, garlic powder, and sriracha together. Salt and pepper your chicken and heat the oil over medium high heat. Cook the chicken about 3-5 minutes per side, or until the chicken starts to brown. When the outsides of your chickens are brown transfer them to a plate.
Pour the chicken stock mixture into your pan. Make sure to scrape up any brown bits in the bottom of the pan and also make sure the sauce is completely mixed together. Let the sauce boil for about five minutes, stirring occasionally. Lower the heat on the sauce to low to create a gentle simmer. Add your chicken back into the pan and cook them for about 7 minutes per side.
After you’ve braised your chicken transfer them back out of the pan and crank the heat back up. Boil the sauce to thicken it to a glaze consistency. This can take between 5 and 15 minutes depending on how thick you want your glaze. Make sure you stir the sauce regularly or else it runs the risk of burning to the bottom of the pan. When your glaze is approaching the thickness you want throw the chicken in one final time and cover both sides with the glaze.
To complete this throwback for my friend and I I served this chicken along my “>alfredo pasta and spooned any extra glaze all over my chicken.