• 1 to 2 heads broccoli, cut into florets (about 3 to 4 C)
• Olive oil for drizzling/spraying
• Salt and freshly-cracked black pepper
• 1 pound chicken breasts, cut into 1-inch pieces
• 1/2 tsp garlic powder
• 3 Tbsp all-purpose flour
• 3 Tbsp olive or canola oil
• 3/4 C apricot jam/preserves
• 1 garlic clove, minced
• 2 Tbsp soy sauce
• 1 1/2 Tbsp brown sugar
• 2 Tbsp chopped chives, for garnish
• Brown jasmine rice, for serving
Preheat the oven to 425 degrees. Place the broccoli on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until slightly charred. While the broccoli cooks, prep the chicken. Toss the chicken with salt, pepper and garlic powder. Sprinkle the flour all over the chicken and toss well until it’s coated. Heat a large skillet over medium heat and add the oil. Add the chicken in a single layer. Cook until browned on each side, about 5 to 6 minutes per side. Whisk together the jam, minced garlic, soy sauce and brown sugar until combined. Once the chicken is brown, pour the sauce in. Stir to coat all the chicken. Simmer for 2 to 3 minutes, so the sauce thickens more. Sprinkle with chives. Toss the broccoli in with the sauce or serve it on the side.
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