This recipe gives takeout a run for its money! It’s saucy, sweet, and really tasty. If you would like a little more zip, you could probably add a teaspoon or two of rice vinegar, some Sriracha, or even some red pepper flakes. There is definitely some room to play around, but I really like this recipe as is.#GlobalApron Week 11 - Apricots#Dinner #Lunch

Sweet and a lil spicy, sticky, lip smacking goodness!

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 315 calories; 28 g protein; 5 g fat, 40 g carbs (1.5 carbs: 1 protein)Recipe = 0 servings of vegetables, 4 servings of fruit (0 vegetable per serving, 1 fruit per serving)*This recipe is from Womak Army Medical Center, Ft. Bragg, NC.

Very easy, no prep dinner. Excellent with salad and green beans

This chicken can also be shredded in the crockpot and made into sandwiches!

I found this recipe cooking light: complete meals in minutes. It was really good. A nice oriental flavor. I used peach preserves. I had it on hand. Next time I'm making it with rice or a veggie stir fry.

awesome every time

I developed this recipe when the family was craving that generally sweet-tangy-spicy combo and I had some apricot jam that had been sitting in the refrigerator forever that wasn't likely to get used up any other way. We ended up loving it.Totally kid-friendly flavor profile, and you can adjust the heat level according to your family's heat tolerance.Orange marmalade also works great if you don't have apricot jam.If you're looking for a veg side to go with:https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw