Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4
| Ingredients 1 pound chicken tenders, cut into bite-size pieces 2 teaspoons garam masala 1 teaspoon garlic powder salt and black pepper to taste 2 tablespoons olive oil ½ yellow onion, finely diced 1 ½ cups chicken stock, or as needed 1 cup apricot preserves ¼ cup white vinegar 1 teaspoon hot pepper sauce 1 teaspoon lime zest 1 tablespoon butter |
Directions
Marinate the chicken with a blend of garam masala, garlic powder, salt, and pepper, and then set it aside. In a skillet over medium heat, heat up olive oil. Sauté the onions in the heated oil until they become tender, which typically takes around 5 minutes. Add the seasoned chicken to the skillet and cook, stirring, until the outer layer of the chicken pieces is no longer pink, about 5 minutes. Once done, remove the mixture from the pan and set it aside.
In the same pan, pour 1 cup of chicken stock and bring it to a gentle simmer. Deglaze the pan by scraping up the flavorful brown bits from the bottom. Stir in apricot preserves and vinegar, adjusting the consistency with the remaining chicken stock to achieve a velvety sauce. Season the mixture to your liking with a dash of hot sauce. Reintroduce the chicken into the pan and let it simmer until fully cooked, usually around 10 minutes. Just before serving, stir in lime zest and butter to add a zesty and rich touch to the dish.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 426 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 4g | 19% |
| Cholesterol 73mg | 24% |
| Sodium 377mg | 16% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 1g | 4% |
| Total Sugars 36g | |
| Protein 25g | 50% |
| Vitamin C 11mg | 12% |
| Calcium 46mg | 4% |
| Iron 1mg | 8% |
| Potassium 323mg | 7% |
