Asian Apricot Chicken from Dinners in a Flash

Dinners in a Flash Members - Login and Choose this recipe and it will be added to your grocery list.

Asian Apricot Chicken
If you can't find duck sauce you can use 1/2 cup apricot preserves with 2 tb rice or cider vinegar. You can also marinate the chicken for extra flavor by combining the chicken, duck sauce, garlic, ginger, chili garlic sauce and soy sauce in a resealable bag, overnight.

Serves 4

Ingredients

Qty	Unit	Ingredient

3	Tsp	Asian Sesame oil -dark
4	ea	Bone in chicken breast halves - 6 oz each, skinned
3/4	C	Duck Sauce
3	Tsp	Garlic, minced
1	Tb	Ginger -fresh, grated and peeled
1	Tb	Chili Garlic Sauce
2	Tsp	Soy Sauce - reduced sodium

Instructions

In a skillet heat 2 tsps of the sesame oil over medium high heat. Add chicken and cook until all sides are browned about 2 to 3 minutes per side.

After browned put chicken into crock pot. In a small bowl, combine rest of sesame oil, duck sauce, garlic, ginger, chili garlic sauce and soy sauce. Stir to mix and pour over chicken in crock pot. Cover and cook on high for 4 hours or low for 8 hours. When done, chicken should be fork tender.

Remove chicken from crock pot and put on serving dish and keep warm. Pour remaining sauce from crock pot into a saucepan and bring to a boil. Boil, stirring occasionally, until sauce is slightly thicker and about 1 cup, which should take about 5 minutes.

Per serving: calories 256, fat 7 g, sat fat 1 g, trans fat0 g, cholesterol 76 mg, sodium 473 mg, carb 19 g, fiber 0 g, protein 28 g, calcium 18 mg. Points value: 6.