2 tablespoons safflower or peanut oil
1 2/3 cups water
1/3 cup low-sodium soy sauce
1/4 cup apricot jam
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1 tablespoon balsamic vinegar
2 teaspoons safflower or peanut oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
½ teaspoon red pepper flakes
1. Stir-fry chicken pieces, in batches, until light golden brown. Transfer to plate and keep warm.
2. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until it shimmers. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes.
3. Add cooked chicken to sauce and return to simmer for 5 minutes. Serve with fresh green veggies and rice/quinoa. Enjoy!
Serves 4
