Reviewed: Jul. 16, 2008

I only used 4 chicken breasts as they seemed to be a little larger. I pounded them first to make it tender then diced them after I slightly browned them. The sauce seemed to be soaked up by the chicken and tasted great but I ended up making a second batch of sauce since there really wasnt any to pour over the rice. I origionally had all the ingrediants on hand but not enough apricot for a second batch of sauce so I used orange marmalade, it was interesting but next time I'll just stick with apricot. The fact most of the juice soaked up could be because I added frozen broccli which was a terrific addition. Next time I'll just double the sauce from the start. It tasted sort of like sweet and sour chicken. My husband said it fantastic and that he loved it and the kids ate it up too yumming all the way without out having a clue about how healthy it was.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jun. 23, 2008

This was really good and easy to make. All of the kids liked it and so does the husband. (I do not have a sweet tooth, but did not find it too sweet) It was easy to make a lot of, and I will keep this in mind if I have to bring a meal to someone in the future.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Apr. 21, 2008

This was good, I put garlic pepper salt on the cut up chx brsts about 1 lb. then sauteed in evoo til browned. Mixed about 1/4 cup apricot preserves w/ a few shakes soy sauce, a bit of leftover chix broth, a shake of crushed red pepper and a splash of white wine (that I was drinking :) mixed it together and poured it on the chix... covered and simmered on low while the rice cooked. Instead of the corn starch I just mixed a little Wondra in the sauce (tilt the pan & fork stir it on the side) It was super yummy and the kids loved it! Next time I will finish the dish w/ a little parsley just for presentation. Thanks for the post!

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bizycooker

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Feb. 15, 2008

This was a good start, but it needed some help. I added ginger, sesame oil, lemon juice, a little cherry preserves, red pepper flakes, and some fresh chopped cilantro. Served with hot chili garlic sauce - excellent. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 8, 2008

My husband and i LOVED this recipe!!! The only thing i did different, is i added more apricot jam, because ours had big chunks of apricot, it turend out great!

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Crystal

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Reviewed: Feb. 6, 2008

Very good recipe! I love how quick and easy it was to make. I followed the recipe as written but added one seeded chopped Jalapeño to give it some kick. It wasn't spicy at all, the jalapeño just gave it a kind of sweet and sour effect. I also chopped up the chicken before I cooked it and served it over rice with some chopped up pecan on top. I made my sauce a little thicker by adding more cornstarch. A very tasty healthy meal.

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3archies

Cooking Level: Intermediate

Home Town: Charlottesville, Virginia, USA

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Reviewed: Feb. 5, 2008

My boyfriend and I made this dish the other night & it's a definite keeper. We decided to use orange marmalade instead of apricot and found we needed to double the quantity on the marmalade to pull the orange flavor through the chicken broth. We also cubed the chicken before cooking it in the wok. Not only did we love it - but it's a "point-friendly" dish for all those Weight Watchers out there!

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LaurelW

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Reviewed: Feb. 5, 2008

Not the best chicken I've ever tasted, but definately good enough to be worth the little amount of work required to make it. And it's healthy too!

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kkiram

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Reviewed: Jan. 21, 2008

I made this last nite and it was great...a wonderful healthy meal with tons of flavor.....will be making this one again....we all loved it

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mom2three

Cooking Level: Intermediate

Home Town: South Windsor, Connecticut, USA

Living In: Surprise, Arizona, USA

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Reviewed: Jan. 11, 2008

Great recipe! Tastes wonderful and it's easy to make.

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Anna

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

Great fast recipe! I made it with whole baby potatoes and the glaze was great to dip them in as well!

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emuliana

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Reviewed: Dec. 23, 2007

Quick, easy and good! The only substitutions I made were to use regular chicken broth and soy sauce. My kids ate it without complaining.

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Dec. 9, 2007

This reminded me of a lighter Sweet & Sour chicken with its tangy yet sweet flavor. Based on the reviews that criticized its "too sweet" flavor, I only used 1/2 cup of apricot preserves and found that it was just sweet enough. I could see using raspberry preserves with this or orange marmalade for a twist. I served this with rice and it was a hit! My husband will probably request this one again in the near future.

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ALLIGEEK

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 26, 2007

This quickly became one of my favorite ways to prepare chicken. I make extra sauce and serve over white rice.

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tonirenee

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Reviewed: Nov. 20, 2007

I did not like this at all.. it just tasted like boiled chicken without a lot of taste. I was not into it at all, which was disappointing because I was hoping it would be a healthy alternative : /

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Paeonia

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Reviewed: Nov. 3, 2007

Pretty good and very easy. There was something missing though, and I'm not sure what. I added extra apricot jam to see if that was it, and while it definitely added to the flavor, it still wasn't "the" thing it needs. I did add some garlic and onion powder when I sauteed the chicken and then added salt when we served. It was good, but not over the top. I'll probably make it again on a day when I need to whip up something that is good and pretty healthy. The recipe itself has very little fat and calories which is great for a main dish. Served with plain white rice and soy sauce on the side.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Oct. 28, 2007

I made this for my husband and 6 yr old daughter.. The only change I made was that I didn't have any soy sauce, so I substituted that with Open Pit BBQ sauce (probably not the best choice sweet-wise) - My family really liked it alot, but since I used the BBQ instead of soy sauce, I think I diluted the sweetness of the apricot preserves. I liked it, but thought it should be just a little sweeter, but like I said, I think that was my own fault.. I made this with baked potatoes and peas.. I will make this again, but will either use a sweeter bbq sauce or the soy.. Thanks for the recipe!

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mmmsweets

Cooking Level: Intermediate

Home Town: Georgetown, Ohio, USA

Living In: Williamsburg, Ohio, USA

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Reviewed: Oct. 15, 2007

I'm giving this a five star rating for ease and taste. My grandkids gobbled this up. I used sugar free jam, and they didn't mind that at all. I also used pre-sliced chicken slices I had in the freezer.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jul. 23, 2007

Very simple, pretty tasty & doesn't require a lot of ingredients (most of which are probably in the pantry). In the past week I've made it twice and I'm making it again tonight - mixing up the side dishes, though.

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