Name: Apricot Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds boneless skinless chicken thighs, cut into bite-size pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons cornstarch; 1 cup apricot preserves or apricot jam; 1/4 cup low sodium soy sauce; 2 tablespoons rice vinegar or apple cider vinegar; 2 tablespoons ketchup; 2 tablespoons honey or brown sugar; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2-1 teaspoon crushed red pepper flakes; 1 tablespoon neutral oil (avocado, canola, or light olive oil); 1 small yellow onion, thinly sliced; 2 cloves garlic, minced; 1 teaspoon fresh grated ginger; 1 red bell pepper, sliced into strips; 1 small carrot, thinly sliced into coins or matchsticks; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; cooked white rice, brown rice, or quinoa, for serving

Apricot chicken Recipe tastes sweet, tangy, savory, and a little sticky in the best possible way, like takeout that decided to clean up its act. It works for busy weeknights or casual dinner guests and usually lands on the table in about 40–45 minutes. I first cooked this on a Tuesday when my kids staged a mutiny over plain chicken, and this recipe saved dinner and my sanity.

Why Make This Apricot chicken Recipe at Home

Homemade apricot chicken gives you control over sweetness, salt, and spice, so the sauce hits your exact comfort zone. You skip mystery ingredients and still get that glossy, sticky coating that clings to every bite of chicken and rice.

You also use simple pantry items, so you avoid last minute grocery runs. Leftovers taste even better the next day, which makes this recipe perfect for meal prep or lunches.

This Apricot chicken Recipe tastes like takeout-level comfort with better ingredients and zero leftovers ★★★★★

Ingredients You Need

Chicken

2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- Thighs stay juicy and tender, even if you cook them a minute too long.
- Use chicken breast if you prefer leaner meat, but watch the cook time so it stays moist.
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons cornstarch
- This light coating helps the chicken brown and thickens the sauce later.

Apricot sauce

1 cup apricot preserves or apricot jam
- Use a good-quality brand with real fruit; I like Bonne Maman or Smucker’s Natural.
- If you use a very sweet jam, add a splash of extra vinegar to balance it.
¼ cup low sodium soy sauce
- Regular soy sauce works, just taste before adding extra salt.
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons ketchup
- This adds color and a subtle tang that rounds out the sweetness.
2 tablespoons honey or brown sugar
- Use honey for a floral note or brown sugar for a deeper caramel flavor.
1 tablespoon Dijon mustard
- This cuts through the sweetness and gives the sauce a tiny bit of sharpness.
1 teaspoon garlic powder
1 teaspoon onion powder
½ to 1 teaspoon crushed red pepper flakes, to taste
- Skip this if you cook for kids or spice-sensitive eaters.

Fresh aromatics and veggies

1 tablespoon neutral oil (avocado, canola, or light olive oil)
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh grated ginger (optional but tasty)
1 red bell pepper, sliced into strips
1 small carrot, thinly sliced into coins or matchsticks
- You can use a frozen stir fry mix as a shortcut; just thaw and pat dry.

To finish

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds (optional)
Cooked white rice, brown rice, or quinoa, for serving

Equipment

Large skillet or sauté pan with high sides, or a wide Dutch oven
Cutting board and sharp chef’s knife
Small whisk and mixing bowl for the sauce
Measuring cups and spoons
Spatula or wooden spoon

Tips & Mistakes

Cut chicken into even pieces so it cooks at the same rate and stays juicy.
Pat chicken dry before you coat it with cornstarch so it browns instead of steaming.
Heat the pan fully before you add chicken so you get color and flavor, not pale pieces.
Avoid crowding the pan; cook chicken in two batches if needed to keep a good sear.
Taste the sauce before you add it to the pan and adjust sweetness, salt, or heat right away.
Keep the heat at medium once the sauce goes in so the sugars do not burn.
Stir the sauce often while it thickens so it coats the chicken evenly.
Add veggies with different cook times in stages; sturdy ones like carrots go in first, quick ones like bell peppers go in later.
Do not overcook the chicken while you wait for the sauce to thicken; let the sauce simmer gently, not furiously.
Store leftovers in shallow containers so they cool quickly and keep a better texture.

How to Make Apricot chicken Recipe

Step 1: Mix the apricot sauce

Add apricot preserves, soy sauce, vinegar, ketchup, honey or brown sugar, Dijon mustard, garlic powder, onion powder, and red pepper flakes to a bowl. Whisk until the mixture looks smooth and glossy. Taste and adjust with a pinch of salt, extra vinegar, or more honey until the flavor hits that sweet tangy spot you like.

Step 2: Prep and season the chicken

Pat the chicken pieces dry with paper towels so they brown nicely. Sprinkle with salt and pepper, then toss with cornstarch until every piece looks lightly coated. Set the chicken aside while you prep the veggies so the coating sticks.

Step 3: Sauté veggies and aromatics

Heat oil in a large skillet or Dutch oven over medium heat. Add onions and carrots and cook until they soften and start to turn golden at the edges, about 6 to 8 minutes. Stir in garlic, ginger, and bell pepper and cook 2 to 3 minutes, until the veggies smell fragrant and the peppers start to soften. Transfer the veggies to a plate and keep them nearby.

Step 4: Brown the chicken

In the same pan, add a tiny drizzle of oil if the pan looks dry, then increase the heat to medium high. Add the chicken in a single layer and leave a little space between pieces. Cook 3 to 4 minutes per side until the chicken turns golden and cooked through, working in batches if needed. Stir occasionally but give the chicken time to build color.

Step 5: Add sauce and simmer

Reduce the heat to medium. Pour the apricot sauce over the chicken and stir to coat every piece. Add the cooked veggies back to the pan and stir again. Let the mixture simmer 5 to 7 minutes, stirring often, until the sauce thickens and turns glossy and the chicken feels tender.

Step 6: Finish and adjust

Taste the apricot chicken and adjust the seasoning with a pinch of salt, a splash of vinegar, or a drizzle of honey if you want more sweetness. Sprinkle green onions and sesame seeds over the top. Turn off the heat and let the pan sit for 2 minutes so the sauce clings even more to the chicken.

Step 7: Serve

Spoon the apricot chicken over hot rice, brown rice, or quinoa. Add extra sauce from the pan over the top so the grains soak up all that flavor. Garnish with more green onions if you feel fancy on a weeknight.

Variations I've Tried

Sheet pan apricot chicken
Toss chicken thighs with a little oil, salt, pepper, and half the apricot sauce. Roast on a sheet pan at 400°F for about 25 minutes, then brush with the remaining sauce and roast a few more minutes until sticky.
Slow cooker apricot chicken
Add chicken, onions, and sauce to a slow cooker and cook on low 4 to 5 hours until tender. Thicken the sauce at the end by stirring in a cornstarch slurry and cooking on high for 10 to 15 minutes.
Spicy apricot chicken
Double the red pepper flakes and add a spoonful of sriracha or chili garlic sauce to the apricot mixture. Serve with extra sliced jalapeños on the side for heat lovers.
Apricot chicken with veggies only
Load the pan with broccoli florets, snap peas, and bell peppers and cut the chicken amount in half. This version tastes lighter and works nicely for meal prep bowls.
Gluten free apricot chicken
Use tamari or coconut aminos instead of soy sauce and check that your apricot preserves and ketchup list gluten free on the label. Serve over rice or cauliflower rice.

How to Serve Apricot chicken Recipe

Serve apricot chicken over fluffy white rice, nutty brown rice, or quinoa so the grains soak up the sticky sauce. Add a side of steamed broccoli, green beans, or a simple cucumber salad to keep the plate fresh and colorful. You can tuck leftovers into lettuce cups or wraps for an easy lunch that still tastes special. Kids usually love this recipe, so it works well for family dinners and casual guests.

How to store

Fridge: Cool apricot chicken to room temperature within 1 hour, then store in an airtight container in the refrigerator for up to 4 days.
Freezer: Portion cooled apricot chicken into freezer safe containers or bags, press out extra air, and freeze for up to 3 months.
Reheating on the stove: Reheat gently in a skillet over medium low heat with a splash of water or broth, stirring until hot and saucy again.
Reheating in the microwave: Cover loosely and heat in 45 to 60 second bursts, stirring between each, until warmed through.
From frozen: Thaw overnight in the fridge when possible, then reheat as above; in a pinch, reheat from frozen in a covered skillet over low heat with a few tablespoons of water and stir often.