2024 - updated the recipe for mainstream diets so everyone can enjoy!
Do you like the sound of juicy chicken with crispy skin, slathered in a zippy sauce? If so, I have this fantastic 6-ingredient, 30 minutes recipe for you. This easy and flavor-packed GINGER APRICOT CHICKEN recipe came about when I craved a tasty dish to appease my bored taste buds shortly after starting my first Whole30 so this recipe provides options for regular preparation or soy-free / gluten-free versions. This recipe has since become one of my weeknight favourites!
Today is my Day #18 of...you guessed it...the 30-Day reset. I’ll save my reflections on the program after I’ve actually completed the entire round. But so far, so great! I share glimpses of my Whole30 journey on my Instagram account if you want to follow along for the ride. :)
But back to those bored taste buds. One of the reasons people give up on the program is because of food fatigue i.e. eating the same ‘compliant’ foods over and over and over. I think eggs, bacon, avocados, nut butters and sweet potatoes are fairly big culprits! And dried dates…mmm I think I’ll be laying off those for a tiny bit. I was determined not to fail on account of food boredom. The good news is, this Ginger Apricot Chicken is anything but tired!
I’ve written the recipe with two simple substitutions to cater to regular, gluten-free or Whole30 diets. I ate it over cauliflower rice (because rice is not Whole30) and the rest of my family ate it over steamed white rice. That delicious sauce drizzled all over the juicy chicken and cauli rice tasted so amazing I didn’t miss the rice at all. And that is a bold statement from a Chinese girl who loves her rice.
So needless to say, I’m really excited to share it today. I hope you love it as much as we do! Let me know what you think of this recipe in comments below or tag me on IG if you make it - I’d love to know!
Eat well and be well,
Sonia X
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Ginger Apricot Chicken
{ options for gluten-free, dairy-free, paleo, Whole30 }
Recipe serves 4
INGREDIENTS.
8-10 skin-on, boneless chicken thighs (about 2.5 lbs, buy more if bone-in)
kosher salt, to taste
For the Ginger Apricot sauce:
2 tbsp soy sauce with 4 tbsp water (OR 6 tbsp coconut aminos for Whole30/Paleo OR 3 tbsp tamari with 3 tbsp water for gf)
4 tbsp apricot jam (use fruit juice sweetened no sugar added for Whole30/Paleo)
2 tbsp rice vinegar (sub with a squeeze of lemon juice or apple cider vinegar for Paleo)
¾ tsp grated fresh ginger
1 clove garlic, grated
1-2 Thai red birds eye chilis, thinly sliced (optional)
For serving:
Steamed rice and greens
Cauliflower rice for Whole30 and Paleo
METHOD.
Lightly season chicken pieces with kosher salt on both sides.
Preheat a 11" cast iron pan over medium-high heat.
Meanwhile, whisk together sauce ingredients and set aside.
Once pan is hot, arrange chicken thighs skin-side down (no oil) in 2 batches so as not to crowd them. Cook for a minute or so to get the fats rendering from the skin, then turn down to medium heat. Continue to cook undisturbed for 8-9 minutes or until most of the fat under the skin is rendered and the skin itself is nicely brown and crispy. Flip chicken over and cook other side for 5 or so minutes, or until juices run clear or meat thermometer inserted into thickest part of the chicken reads 165f. Set aside and repeat for remaining chicken thighs. Set aside.
Once all the chicken pieces are cooked, there is likely quite a lot of chicken fat rendered into the pan. If you like it, feel free to keep the fat as we all know there is lots of flavor in it. Personally, I prefer to keep my home-cooked meals healthier, so I pour out all but a tablespoon of the fat (or mop with a paper towel) before proceeding.
Turn heat down to low and pour the sauce ingredients into the pan. While it simmers gently and thickens a bit, return chicken pieces to the pan and coat on both sides with sauce. Adjust heat down as needed so the sauce doesn't get too thick.
Serve over steamed rice (or cauliflower rice) along with a favorite green veggie such as bok choy or Chinese broccoli (gai lan). Drizzle everything with the extra sauce from the pan.
Enjoy!
🎥 WATCH MY IG RECIPE TUTOTIAL FOR GINGER APRICOT CHICKEN!
If you like this recipe, pin it to Pinterest! You can also leave me a comment below to let me know what you think of this post - I would love that.