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Apricot sticky chicken is your 30-minute dinner tonight

Is it me, or is the best part of Chinese takeout anything that’s swimming in that sticky, delicious, who-the-heck-knows-what-it-actually-is sauce?

Sweet-and-sour chicken was so amazing as a kid before thoughts of “well, what the heck actually is this sauce?” started floating around in my head.

Sticky sauces make pretty much any dinner a million times better, and this apricot chicken proves it. All you need is a jar of jam, and you’re on your way to a finger-lickin’ good dinner in just 30 minutes. Want to keep things on the lighter side? Skip the breading step completely, and just do regular chicken with the apricot sauce. That’ll take a few minutes off prep time as well as make this an even easier weeknight meal.

Apricot sticky chicken recipe

Reminiscent of sweet-and-sour chicken from the local Chinese takeout joint, this easy apricot chicken is made in just 30 minutes. Serve it over hot sticky rice.

Serves 4

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes


  • 1 pound chicken breasts
  • 1 (10 ounce) jar apricot jam
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup plain breadcrumbs
  • 1 cup white rice
  • 2 cups water


  1. Preheat the oven to 375 degrees F, and grease a baking dish with nonstick cooking spray.
  2. In a medium saucepot, combine the water and rice. Bring to a boil, then reduce to low, cover, and let cook until all the water is absorbed by the rice.
  3. To a small saucepot over medium-low heat, add the apricot jam, red pepper flakes, salt and pepper. Stir until it becomes liquidy, then pour all but 1/4 cup into the bottom of the baking dish.
  4. Rinse and pat the chicken completely dry.
  5. In a shallow bowl, beat the egg.
  6. In another shallow bowl, combine the breadcrumbs, salt and pepper.
  7. Dip the chicken into the egg mixture, and then coat it in the breadcrumbs.
  8. Place the chicken into the baking dish, on top of the apricot jam sauce.
  9. Bake for 15 to 20 minutes, depending on how thick the chicken breasts are, until cooked through, flipping once after 10 minutes.
  10. Place the rice onto a serving dish. Place the chicken on top, and then drizzle the remaining apricot sauce all over the top of the chicken and rice.

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