Apricot Chicken with Stir Fried Green Beans

This is a dinner I make without a real recipe. Right after I graduated from college, I started watching 30 Minute Meals.  It was 2001 and no one really knew who this Rachael Ray woman was but I loyally watched after work.  This was when my cooking skills were still pretty novice and unless Jenn (who was my roommate at the time) and I were eating together, I was mostly making simple things for just me.

I remember seeing Rachael make Apricot Chicken and I started trying to make it myself.  I never followed a recipe, I just did what I remembered her doing.  I haven’t made this in at least two years so tonight’s version is probably very far from the original (like cooking whisper down the lane) but it still tastes delicious.


  • half an onion chopped
  • one pound of chicken cut into one inch(ish) pieces
  • some chicken broth (maybe 3/4 of a cup?)
  • half a small jar of apricot preserves
  • teaspoon of cornstarch

I heated some olive oil in a pan over medium high heat and added the onion. When it was soft, I added the chicken and cooked it until I couldn’t see any more pink.  I deglazed the pan with the chicken broth.  After it came to a boil,  I lowered the heat to medium low and stirred in the apricot preserves and let it simmer for about five minutes.  I added some cornstarch to thicken up the sauce and let it simmer on low until the sides were ready.

The stir fried green beans were a little more done than I like but also simple.  I just heat some olive oil in a pan, add the beans, cook to my liking (or more tonight), then I toss them with some teriyaki sauce and cook a minute or so longer.  At the end I stir in some crushed red pepper and sesame seeds.

The sweet apricot chicken and the salty slightly hot green beans go great together. For a weeknight meal, it’s relatively simple and quick. I don’t know why I haven’t made this in years.


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