Preparation Info

Apricot Ginger Chicken

Made With Our

Apricot Jam

Item: 101328


  • 2 pounds boneless breasts, butterflied or pounded to 1/2-inch thick
  • 1/2 cup all-purpose flour
  • Salt and pepper
  • 2-4 Tablespoons olive oil
  • 1 Tablespoon dijon mustard
  • 1/2 cup Stonewall Kitchen Apricot Jam
  • 1/4 cup brown sugar
  • 1 teaspoon soy sauce
  • 1 heaping teaspoon fresh ginger
  • 2 Tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • Salt and pepper
  • 1/4 cup cashews, toasted and chopped


  1. Preheat oven to 350°F
  2. Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour and shake off excess.
  3. Heat oil in a large skillet over medium heat. Add chicken pieces and sauté 4-6 minutes until golden brown. Turn chicken over and brown another 4-6 minutes. Remove chicken pieces to a baking dish.
  4. Whisk together the dijon mustard, Apricot Jam, brown sugar, soy sauce, fresh ginger, lemon juice, garlic and salt and pepper to taste in a bowl. Pour over chicken and bake 20-30 minutes or until the chicken is cooked through, has an internal temperature of 165 degrees F., and the juices run clear.
  5. Serve with your favorite rice.
  6. Sprinkle cashews over chicken as garnish.