Move over Panda Express. Sticky Apricot Chicken coming through!
We have an ongoing joke in our family. When we were in Asia with my brother and sis-in-law, anytime we’d eat delicious sticky chicken, my husband and brother would say, “It’s good, but not quite as good as Panda Express…”
You guys, I just can’t get behind the Panda thing. I don’t know, maybe it’s something about the slimy chicken and soggy veggies? And don’t get me started on the ingredients in that sticky chicken. S-C-A-R-Y.
So, I took it upon myself to create a “sticky chicken” that could rival even the best of Panda Express (not hard to do in my opinion 😉 but an ambitious feat in my husband’s eyes). And do you know what that said husband told me when he took his first bite of this Sticky Apricot Chicken?!
“Wow. That’s good. Almost as good as Panda Express.” (Insert my huffy exhausted expression.) I can’t win around here.
BUT. In all seriousness, this is some DANG GOOD STICKY CHICKEN. And sooo much better for you than fast-food Chinese. So in my eyes it’s a win-win. And in my husband’s eyes? Well, I’m doin my best. 😉
- 3 large boneless and skinless chicken breasts, cubed
- 1/4 cup panko breadcrumbs
- 1/4 cup almond flour (can sub regular white flour)
- 1 egg
- Coconut oil for cooking
- 1/2 cup apricot preserves
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1/4 cup coconut aminos or soy sauce
- 1 clove garlic, minced
- 1/2 tsp - 1 tsp red pepper flakes (depending on spiciness preference)
- 1/4 tsp. - 1/2 tsp. cayenne pepper (depending on spiciness preference)
- Sesame seeds
- Chopped green onions
- Rice to serve with
- Heat some coconut oil in a large skillet until it melts and swirl to coat pan. Remove from heat.
- In a small bowl, mix panko breadcrumbs and almond flour.
- Crack egg into another small bowl and whisk.
- Working with one piece at a time, dip chicken in the egg and then roll into the panko/flour mixture, making sure to coat all sides.
- Place in coconut-oil greased skillet and repeat with all chicken pieces.
- Cook for 3-5 minutes, then flip pieces over and continue to cook for another 5 or so minutes until the chicken is cooked through. (Internal temp should be 165º F.)
- While chicken is cooking, prepare sauce.
- Add all sauce ingredients to a small sauce pan and stir while heating. Bring to a boil, reduce heat and simmer until thickened, about 5 minutes. Stir occasionally so it doesn't burn. Remove from heat.
- Pour sticky sauce over chicken and carefully fold to coat chicken. Heat for another 5 minutes to allow the sauce to stick to the chicken and caramelize.
- Serve over rice and garnish with green onions and sesame seeds.
You diggin the Asian food? Give these Asian dishes a try: