Hi! How’s your Easter Sunday? You probably hoarded enough chocolates and candies to your heart’s content. Did I hit the mark? Haha! Let’s take a short break from making sweets, okay? Though I am not sure if you will agree if I say that today’s a dessert-free post because the main highlight in this recipe is super sweet and tangy apricot jam. Fruit jam for dinner? Why not!
And since the Lenten Season is over I guess it’s now legit to post a meat recipe. Yay! 🙌
I originally planned to make orange chicken that day but as I prepare the ingredients, I suddenly remembered the apricot jam that’s been sitting in the fridge for a long time. No one’s claiming it (I just assumed LOL) so I thought maybe I could use it instead of oranges.
Of course I was hesitant, very hesitant that I spent quite some time arguing with myself whether to go with it or not. But I did anyway. 🙄
And so I cringed as I pour the jam into the pan. Chanting “it’s fine it’s fine it’s fine” as I stir. I tasted the mixture with my eyes closed hoping the odds be ever in my favor. And to my surprise, it turned out great! It was very tasty! The garlic and apricot jam surprisingly complemented each other. The sesame seeds enhanced the flavor too! I was so happy! You know the kind of feeling when you hit the lottery. 😄
I wasn’t able to take nice pictures because it was already late in the afternoon by the time I finished cooking (If only I decided quickly, oh well). I can’t show you through photos how good this dish is but I promise you that it’s really delicious.
By the way, this is a one-pan recipe. We fry the chicken first then make the sauce/glaze in the same pan. The toasted bits of chicken add wonders to the sauce. Flavorful. Finger-licking good!
So if ever you find a jar of apricot jam in your fridge, you know the drill!
- 2 to 3 tablespoons cooking oil for frying
- 400g chicken thigh fillet, cut into strips
- salt and ground pepper for seasoning
- 2 tablespoons (28g) unsalted butter
- 6 cloves of garlic, finely chopped
- 6 tablespoons apricot jam
- ½ teaspoon sesame seeds, more for garnish
- Add oil to a nonstick or ceramic pan. Fry one side of the chicken strips, sprinkle the side facing up with salt and pepper. Don't go overboard with salt though you may add pepper as much as you want. Once turned golden brown, flip the strips and season the browned side facing up with salt and pepper. Cook just until golden brown and slightly crisp. Do not overcook! Transfer to a plate.
- Melt butter in the same pan. Sauté garlic until tender and fragrant. Add apricot jam, stir until well to dissolve lumps of jam. Simmer for 2 to 3 minutes or until you see it bubbling. Add salt if necessary (actually there's no need to).
- Add the fried chicken strips to the bubbling sauce then sprinkle the sesame seeds. Stir until the chicken strips are coated with sauce. Transfer to a serving plate.
- Garnish with more sesame seeds. Serve while hot!
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