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Spice up boring and bland family dinners with this easy Apricot Chicken recipe featuring chicken breasts stir-fried with onions, peppers, and pineapples in a sticky apricot preserve sauce. Made in one pan and ready in 30 minutes or less, this sweet and sticky chicken apricots is a delicious and hassle-free solution for busy weeknight cooks!
“We have chicken at least one night a week. So I’m always looking for inspiration and this was incredible!! I’m all over how easy it is to make, too!”
-Kim
Update: This recipe was originally published in March 2019. I made updates to the post below to include more information about making this recipe for apricot chicken at home.
As much as I love a chicken dinner — I mean, it is cheap, healthy, and easy to throw together — I also dread it because it can be extremely boring and awfully bland. But, today we are going to get out of our chicken dinner rut, shake things up a bit, and take this versatile protein to the next level of yum!
Table of Contents
About this apricot chicken recipe
This apricot chicken recipe features succulent pieces of chicken breast, tender-crisp peppers, fragrant onions, mild jalapeños, and juicy chunks of pineapple, all stir-fried in a fruity, tangy, sweet, and slightly spicy apricot sauce. Served on a bed of fluffy white or brown rice and garnished with crunchy cashews and fresh herbs, this dish is saucy and super flavorful.
Quick and easy to prepare, and healthy, yet filling, this apricot jam chicken is perfect for hectic weeknight dinners. You could even impress friends with this apricot chicken recipe — it’s that good!
Why you’ll love this apricots chicken
- Easy to make! Whip up a homemade sauce, stir fry the chicken and veggies, then toss everything with pineapple and dig in.
- Unique flavor! Just as interesting as teriyaki or barbecue sauce, but light and sweet instead.
- Simple ingredients! The only canned ingredients are apricot preserves and pineapple (but you can use fresh if you’d like).
- Prep for freezer meals! Have a bag or two in the freezer to make hectic weeknight dinners for the whole family a little bit easier.
Ingredients for apricot jam chicken
You don’t need a long list of fancy ingredients to make an incredible meal. Pair lean protein with onions, peppers, and tangy fruit, plus one incredible sticky and sweet homemade sauce.
Chicken stir fry
- Chicken: Cut boneless, skinless chicken breasts into bite-sized pieces (about 1-inch) and keep them as uniform as possible. This way, every piece will be evenly cooked!
- Veggies: Chop one yellow onion and two red bell peppers into bite-sized pieces as well. Dice up a couple of jalapeños for some heat, or omit them if you aren’t a fan of spicy food.
- Garlic & Ginger: Both of these add some heat as well. If fresh ginger isn’t available, you can substitute an equal amount of ginger paste instead.
- Canned Pineapple: You don’t need much pineapple for this recipe, so it’s best to stick to canned. If you happen to have leftover fresh fruit in your refrigerator, go ahead and sub that in if you’d like!
- Vegetable Oil: Use this to stir fry both the meat and veggies. Avocado oil or canola oil are great alternatives.
Apricot sauce
- Apricot Preserves: You’ll need a jar of apricot preserves to make the star of this show – apricots sauce.
- Brown Sugar: A touch of light brown sugar lends rich sweetness.
- Soy Sauce: A few splashes of umami-rich soy sauce is a classic ingredient in stir fry sauces for a good reason.
- Rice Vinegar: Make sure you use plain rice vinegar and not the flavored varieties.
- Sriracha: Sriracha sauce lends a little heat, but feel free to use your favorite hot sauce instead.
If you’ve got leftover apricot preserves on hand, put it to good use in these delicious recipes: Apricot Glazed Pork and Barbecue Brisket in the Slow Cooker (with the most delectable apricot sauce!).
Recipe variations
While I love this recipe for apricot sauce chicken as is, there are a few ways to make it your own.
- Peach jam chicken – If you’re looking for a similar orange color and appearance, peach jam or peach preserves are great choices. However, since peaches are sweeter than apricots, you’ll want to add a little fresh lemon juice to your peach jam to achieve a similar sweet-tart flavor profile.
- Orange marmalade chicken stir fry – With a good balance of sweet and tart flavors, orange marmalade is another option that works here. However, since orange marmalade is a little bitter from the orange peels, I recommend straining the orange peels out of the marmalade or adding more brown sugar to your sauce.
- Apricot compote chicken – If you’re looking to take things in a different direction, you can use apricot compote in this recipe. However, keep if mind apricot compote is very chunky, so you’ll want to chop up the large chunks of fruit prior to using it in this chicken recipe.
- Duck sauce chicken – Chinese duck sauce is sweet, and sour in flavor with a jelly like texture. Thanks to the inclusion of apricots, plums, peaches, or pineapples in duck sauce, this fruity sauce makes a good apricot preserve or jam substitute.
How to make this chicken and apricot recipe
- Season chicken generously with salt and pepper.
- Cook chicken: Heat a large skillet over medium-high heat, and add 2 tablespoons of oil, swirling to coat. Add the chicken to the skillet, in batches if necessary to not overcrowd the pan. Cook the chicken until golden and almost cooked through, about 4-5 minutes. Remove chicken from pan and set aside.
- Cook onions and peppers: Add the remaining tablespoon of oil to the pan, then add the onions and bell peppers. Season with salt and pepper. Cook, stirring until slightly softened, about 2 minutes. Add in the jalapeno and cook another minute. Add in the garlic and ginger and cook until fragrant, about 1 minute.
- Combine ingredients: Add the chicken along with the apricot sauce and pineapple to the pan. Toss everything well to coat. Simmer the mixture for 2-3 minutes, or until chicken is cooked through and sauce is thickened. Taste and adjust for seasoning with salt and pepper.
- Serve: Spoon the chicken in apricot glaze over rice and garnish with pickled jalapeno peppers, sesame seeds, and fresh herbs, like parsley or scallions, if using. Enjoy immediately!
Tips for the best chicken with apricot
- Use your favorite cut of chicken. While the recipe below calls for chicken breasts, you can substitute boneless skinless chicken thighs. Just make sure you cook the chicken until it is golden brown and almost cooked through.
- Adjust the level of heat. If you aren’t a fan of spicy food, choose jalapeños that are smooth without any white lines. The smoother a jalapeño, the younger and more mild it is. Also, make sure you remove all of the inner ribs and seeds from the jalapeños as that is the source of the heat. As well, omit the sriracha from the apricot sauce.
- Prep in advance. Once you get started, this stir-fry recipe goes really quickly. Make sure you have everything prepped and ready to go before you start cooking!
FAQs: frequently asked questions
Below you’ll find the most common questions and answers about making chicken with apricot sauce. If you have a question you’d like answered, please drop it in the comments section below!
How to make easy apricot chicken sauce?
While there are a few different ways to make apricot sauce for chicken, this recipe is all about effortlessness that yields bold, balanced flavor!
To make apricot sauce, simply whisk together apricot preserves with brown sugar, soy sauce, rice vinegar, and sriracha. Season the sauce to taste with salt and pepper, and whisk until the sauce is smooth.
What cut of chicken is best for apricot sauce?
Boneless, skinless chicken breasts are the classic choice since they’re readily available and cook quickly. However, chicken thighs will also work if you prefer more flavorful dark meat. Please note, you’ll need to adjust the cooking time slightly, as thighs take a few minutes longer to cook through than chicken breasts.
Can I use something other than apricot preserves?
Absolutely! If you can’t find apricot preserves, apricot jam or apricot marmalade are great substitutes.
Or, if you’re looking for a different flavor profile, try peach preserves or even orange marmalade for a delicious twist, depending on what you prefer.
My apricot sauce is too thin/thick, how can I fix it?
If your apricot preserve sauce is too thin, simply simmer it for a few extra minutes until it’s reduced to your liking.
To thicken a sauce that’s too runny, simply make a cornstarch slurry by whisking cornstarch into a little bit of water, then add that to the simmering apricot sauce and cook for a few minutes. It will thicken as it simmers.
Is apricot chicken healthy?
This apricot chicken recipe is made with lean chicken breasts stir-fried with onions, peppers, and chunks of pineapple. Packed with protein, plus rich in vitamins and antioxidants, apricot chicken is a healthier option for dinner than most takeout!
Can I make this dish ahead of time?
Sure! You can cook the chicken breasts and prepare the sauce ahead of time. When you’re ready to serve, add the chicken and apricot sauce to a skillet and gently reheat on the stovetop until warm.
However please note, this apricot chicken will be freshest and taste it’s best when you enjoy it immediately after cooking. If you make this apricot sauce chicken ahead of time, it will taste like leftovers.
Quick to prepare, easy to make, and downright delicious, this Apricot Chicken will become a staple in your house!
Until next week, friends, cheers! To stepping up your dinner game!
Cheyanne
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More saucy chicken stir fry dinners!
Apricot Chicken
Equipment
- 1 2-Cup Liquid Measure OR Small Mixing Bowl (for making apricot sauce)
- 1 Wok or Large Skillet (for cooking chicken apricot)
Ingredients
- 1 cup Apricot Preserves
- 2 TBS Light Brown Sugar – packed
- 2 TBS Reduced Sodium Soy Sauce
- 2 TBS Rice Vinegar
- 1 tsp Sriracha – or more to taste (can substitute crushed red pepper flakes)
- 1 ½ pound Boneless Skinless Chicken Breasts – cut into 1’’ pieces
- To Taste Kosher Salt & Ground Black Pepper
- 3 TBS Neutral Oil – DIVIDED; or more as needed (vegetable or canola)
- 1 large Yellow Onion – cut into 1’’ pieces
- 2 medium Red Bell Peppers – cut into 1’’ pieces
- 2 large Jalapeno – seeds and ribs partially removed or fully for a less spicy dish
- 3 large Cloves Garlic – minced
- 1 heaping tsp Fresh Ginger – grated
- 1 (8 ounce) Can Pineapple Chunks – drained
- Optional Garnishes: Sliced Jalapeños, Sriracha, Sesame Seeds, Chopped Cilantro, Sliced Scallions, Diced Avocado, Shredded Carrots, Chopped Cashews
- Serving Suggestions: Rice, Grains, or Asian Noodles
Instructions
- Make the Apricot Sauce: In a small bowl, whisk together apricot preserves, brown sugar, soy sauce, vinegar and sriracha. Season to taste with salt and pepper. Whisk until smooth. Set aside.
- Season Chicken Breasts: Place the chicken breast pieces on a clean work surface and then generously season all sides with salt and pepper.
- Cook Chicken: Heat a wok or large skillet over medium-high heat and add 2 tablespoons of oil, swirling to coat. Working in TWO BATCHES, add half the chicken to the hot skillet. Cook the chicken, stirring, occasionally, until golden until golden and ALMOST cooked through, about 4-5 minutes total. Use a slotted spoon to remove the chicken to plate and set it aside. Repeat the process, adding more oil if necessary, and cook the remaining chicken pieces. When almost cooked through, remove them to the plate.
- Cook veggies: In the same pan, heat the remaining tablespoon of oil. Once shimmering, and add the onions, bell peppers, and season to taste with salt and pepper. Cook the veggies, stirring often, until slightly softened, about 2 minutes. Then, add in the jalapeno and cook for an additional minute. Next, add the garlic and ginger to the pan and cook until fragrant, about 1 minute.
- Simmer Chicken in Apricot Sauce: Add the chicken and prepared apricot sauce to the pan and toss to combine. Next, add the pineapple and stir to combine. Reduce heat to maintain a rapid simmer and cook the apricot chicken for 2-3 minutes, or until chicken is cooked through (165-degrees F) and sauce is thickened to your liking. Remove the pan from the heat and taste the chicken apricot before adjusting for seasoning with salt and pepper.
- Serve Immediately: Serve sticky apricot chicken over rice, grains, Asian noodles, or veggies and garnish with sliced jalapeños, sesame seeds, and fresh herbs if using. Enjoy Immediately.
Notes
- Chicken Breast: You can substitute the chicken breast with boneless skinless chicken thighs. Just make sure you cook the chicken in step 3 until it is golden brown and almost cooked through.
- Heat level: If you aren’t a fan of spicy food, choose jalapeños that are smooth with zero white lines. The smoother a jalapeño, the younger and more mild it is. Also, make sure you completely seed and fully remove the ribs from the jalapeños as that is the source of the heat. As well, omit the sriracha from the apricot sauce.
- Mise en place: Once you start cooking, this stir-fry recipe goes really quickly, so make sure you have everything prepped and ready to go before you start cooking!
Nutrition
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Kim
Yep, we have chicken at least one night a week. So I’m always looking for inspiration and this was incredible!! I’m all over how easy it is to make, too!
Kevin
Sweet and tangy all in one, definitely calling my name here! Can’t be beat!
Ben|Havocinthekitchen
Chicken? You can count on all my raised hands, Chey 🙂 Most of my lunches are a simple salad with chicken breasts, and we’ve been having soup (which is normally chicken-based) for most dinners for the last 4 months or so (Congrats on the arrival of spring by the way!) And of course I do love this fancy dish with a delicious apricot sauce. I sometimes add dried apricots into chicken recipes, but the idea of using preserves sounds even better – sweet and luscious. Beautiful!
Jennifer @ Seasons and Suppers
I always love fruit with chicken! There is something about that tangy flavour that complements it so well and never, ever boring 🙂 Looks perfect!
Mary Ann | The Beach House Kitchen
We enjoy chicken at least once a week Chey, and I’m always looking for ways to spice it up! My boys are starting to cook more for themselves too and they’re always looking for new recipes. Sean, our oldest, LOVES apricot anything. I can’t wait to send him this recipe. We’re all going to love it. Pinned and can’t wait to try!
angiesrecipes
This reminds me of my favourite orange chicken. I must try it with apricot preserves next time too as it turned out really great, Chey.