- 5 boneless skinless chicken breasts
- MARINATE
- Juice of one orange
- 1/8 cup olive oil
- 1/8 cup soy sauce
- 1/4 teaspoon garlic salt
- 1/4 teaspoon curry powder
- SAUCE
- 3/4 cup apricot preserves
- Juice of one orange
- Pinch of red pepper flakes
- Splash of grand marnier
- 1 teaspoon curry powder (heaping)
- Pinch of garlic powder
- VEGETABLES
- 1 zucchini (diced)
- 1 yellow squash (diced)
- 1 onion (diced)
- 1 cup fresh mushrooms
- 4 green onions (diced )
Description
Apricot Curry Chicken And Rice
* If you like it more spicy add more red pepper flakes and if you like more curry add more to your liking.
I didn’t add the marinating into the prep/cook time.
Directions
- Marinate chicken for at least 4 hours, then dice.
- In large skillet add olive oil (one tablespoon) heat skillet med/high once skillet is hot add chicken and brown then add vegetables (except green onion) cook for 5-10 minutes then add green onions . I like the vegetables to still be slightly firm.
- In small sauce pan add all sauce ingredients and simmer for 20 mins.
- RICE… In med sauce pan add 2 cups chicken broth, 1/2 teaspoon curry and a pinch of garlic powder bring to boil and add 2 cups rice cover and remove from heat.
- Plate… Add rice, chicken and vegetables then spoon sauce over top.
- (* If you like it more spicy add more red pepper flakes and if you like more curry add more to your liking)
My family enjoyed this for dinner a few nights ago. That sauce is amazing, I didn’t change a thing. My only wish was, I wish there had been leftovers lol.