Ingredients
Equipment
Method
- Prepare your brown rice according to package instructions. This will serve as the base for your dish, soaking up all the delicious sauce later.
- As the rice cooks, preheat your oven to 425 degrees Fahrenheit. This will be important for roasting the broccoli to a tender perfection.
- Toss the broccoli florets in a bowl with 1 tablespoon of olive oil, a sprinkle of salt, and a dash of pepper. Spread them out on a baking sheet and roast for 15 to 20 minutes until they’re vibrant and slightly crispy.
- In a separate bowl or a zip lock bag, combine the all-purpose flour, salt, pepper, and garlic powder. Mix well to ensure the seasonings are evenly distributed.
- Add the cubed chicken into the bag with the flour mixture. Seal it tightly and shake vigorously until each piece is well coated. This will create a nice texture when cooked.
- Heat the remaining olive oil in a large skillet over medium heat. Once hot, add the coated chicken pieces in a single layer. Cook for 5 to 6 minutes on each side until they turn a golden brown and are cooked through.
- While the chicken is cooking, whisk together the apricot preserves, minced garlic, soy sauce, and brown sugar in a small bowl. This mixture will become the glaze that coats your chicken.
- Once the chicken is browned, pour the glaze over the chicken in the skillet. Allow it to simmer for 1 to 2 minutes, stirring occasionally, until it thickens slightly and adheres beautifully to the chicken.
- Finally, remove the skillet from heat. Sprinkle the sliced green onions over the top for a fresh burst of flavor and color.
- To serve, ladle the chicken over the prepared brown rice and add a side of roasted broccoli. Enjoy every sticky and savory bite!
Notes
Leftovers can be enjoyed as a light lunch the next day, served cold or reheated. You can freeze the cooked chicken for up to 3 months. Just thaw in the fridge overnight before reheating.