NI HAO MA CHICKEN

½ cup apricot preserves

¼ cup Dijon mustard

¼ cup reduced sodium soy sauce

1 tablespoon hoisin sauce

1 tablespoon honey

2 cloves garlic, chopped

1 red pepper, rough chopped

non-stick cooking spray

8-10 chicken thighs, boneless and skinless (about 3.5 pounds )

¼ cup scallions, chopped

white rice

Preheat oven to 350 degrees.

In a medium size bowl mix apricot preserves, Dijon, soy sauce, hoisin, honey, garlic, and red pepper until well combined.

Spray a 9” x 13” baking pan with non-stick spray and place chicken, meaty side up in the pan.  Cover chicken completely with sauce mixture and top with foil.

Bake for 40 minutes and remove from oven.   Remove foil and return to oven and bake, uncovered, for 20 minutes more (or until juices run clear when pierced with a fork).

Serve 1-2 thighs over ¾ cup of white rice and top with sauce from the pan.  Sprinkle with chopped scallions and devour.

You May Also Like...

72F97E4E-7B92-47E5-9C64-027E6443DEAF_1_201_a

THAI CHICKEN COCONUT SOUP (TOM KHA GAI)

fullsizeoutput_2a505

CHICKEN PRIMAVERA FETTUCCINE ALFREDO

Toasted Linguini with Chicken and Mushrooms

TOASTED LINGUINI WITH CHICKEN, MUSHROOMS, AND LEMON

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Leave a Comment

Item added to cart.
0 items - $0.00