\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/noscript><\/div>\n<\/p>\nSticky apricot chicken is crispy, saucy, and loaded with sweet and savory flavor. Golden chicken pieces are tossed in a glossy apricot sauce<\/strong> with garlic, ginger, soy sauce, and a touch of chili paste. Ready in just 30 minutes<\/strong>!<\/p>\n<\/figure>\n\nThe Sauce is the Whole Point<\/h2>\n\nSticky and Glossy:<\/strong> Apricot preserves create a thick sauce that clings to every crispy piece.<\/li>\nBetter Than Takeout:\u00a0<\/strong>You get a bold, sweet, and savory flavored dish in just 30 minutes.<\/li>\nNot Too Spicy:<\/strong> Chili garlic paste balances the sweetness without adding much heat.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nSticky Apricot Chicken Ingredients <\/h2>\n<\/noscript><\/figure>\n\nChicken:<\/strong> Boneless skinless chicken thighs can also be used!<\/li>\nOil:<\/strong> Use canola oil or vegetable oil.<\/li>\nCornstarch:<\/strong> The secret to coated chicken that absorbs the sauce!<\/li>\n<\/ul>\n<\/noscript><\/figure>\n\nApricot Jam:<\/strong> Use a good quality jar of apricot jam<\/a> or preserves.<\/li>\nGinger Paste:<\/strong> I love using jarred ginger paste<\/a> in sauces! Feel free to use freshly grated ginger if you prefer.<\/li>\nGarlic Chili Paste:<\/strong> I use the brand Sambal Oelek<\/a> with the green lid! It doesn\u2019t make it spicy; my kids don\u2019t know it\u2019s in there. It completes the flavors in the sauce!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Sticky Apricot Chicken<\/h2>\nThis sticky apricot chicken comes together quickly, so have the sauce ingredients ready to go before you start frying the chicken. When it\u2019s ready, I recommend serving it with white rice<\/a>, Air Fryer Green Beans<\/a>, and crispy egg rolls<\/a>.<\/p>\n\nCoat:<\/strong> Add the chicken pieces and garlic salt to a large zip-top bag. Crack the egg over the chicken, seal the bag, and massage it until the chicken is evenly coated.<\/li>\nAdd<\/strong>: Pour the cornstarch into the bag. Seal and shake well until every piece is completely coated.<\/li>\nCook:<\/strong> Heat the oil in a medium skillet over medium high heat. Add the chicken and cook for 7\u20138 minutes, stirring occasionally, until browned and cooked through. Transfer it to a plate and set aside.<\/li>\nSticky Sauce:<\/strong> Whisk together the apricot jam, garlic, ginger paste, soy sauce, brown sugar, and chili garlic paste.<\/li>\nThicken the Sauce:<\/strong> Pour the sauce into the pan and cook over medium high heat for 1\u20132 minutes, until bubbly and slightly thickened.<\/li>\nCoat and Serve:<\/strong> Return the chicken to the skillet and toss until completely coated in the sauce. Garnish sticky apricot chicken with sliced green onions and red pepper flakes, then serve over rice.<\/li>\n<\/ol>\n\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nUse a Ziploc Bag: <\/strong>Trust me on this! The BEST and easiest way to coat the chicken with cornstarch is with a Ziploc bag. Shake well to separate and coat each piece of chicken.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nLarge Ziploc Bag<\/a>:<\/strong> Makes it easy to evenly coat every piece of chicken.<\/li>\nLarge Skillet<\/a>:<\/strong> Gives the chicken enough room to brown.<\/li>\nWhisk<\/a>:<\/strong> Smoothly combines the apricot sauce ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1\u00bd pounds boneless skinless chicken breast<\/span> pieces in a large Ziploc bag. Sprinkle the chicken with \u00bc teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd 1 cup cornstarch<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Sticky apricot chicken is crispy, saucy, and loaded with sweet and savory flavor. Golden chicken pieces are tossed in a glossy apricot sauce<\/strong> with garlic, ginger, soy sauce, and a touch of chili paste. Ready in just 30 minutes<\/strong>!<\/p>\n<\/figure>\n\nThe Sauce is the Whole Point<\/h2>\n\nSticky and Glossy:<\/strong> Apricot preserves create a thick sauce that clings to every crispy piece.<\/li>\nBetter Than Takeout:\u00a0<\/strong>You get a bold, sweet, and savory flavored dish in just 30 minutes.<\/li>\nNot Too Spicy:<\/strong> Chili garlic paste balances the sweetness without adding much heat.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nSticky Apricot Chicken Ingredients <\/h2>\n<\/noscript><\/figure>\n\nChicken:<\/strong> Boneless skinless chicken thighs can also be used!<\/li>\nOil:<\/strong> Use canola oil or vegetable oil.<\/li>\nCornstarch:<\/strong> The secret to coated chicken that absorbs the sauce!<\/li>\n<\/ul>\n<\/noscript><\/figure>\n\nApricot Jam:<\/strong> Use a good quality jar of apricot jam<\/a> or preserves.<\/li>\nGinger Paste:<\/strong> I love using jarred ginger paste<\/a> in sauces! Feel free to use freshly grated ginger if you prefer.<\/li>\nGarlic Chili Paste:<\/strong> I use the brand Sambal Oelek<\/a> with the green lid! It doesn\u2019t make it spicy; my kids don\u2019t know it\u2019s in there. It completes the flavors in the sauce!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Sticky Apricot Chicken<\/h2>\nThis sticky apricot chicken comes together quickly, so have the sauce ingredients ready to go before you start frying the chicken. When it\u2019s ready, I recommend serving it with white rice<\/a>, Air Fryer Green Beans<\/a>, and crispy egg rolls<\/a>.<\/p>\n\nCoat:<\/strong> Add the chicken pieces and garlic salt to a large zip-top bag. Crack the egg over the chicken, seal the bag, and massage it until the chicken is evenly coated.<\/li>\nAdd<\/strong>: Pour the cornstarch into the bag. Seal and shake well until every piece is completely coated.<\/li>\nCook:<\/strong> Heat the oil in a medium skillet over medium high heat. Add the chicken and cook for 7\u20138 minutes, stirring occasionally, until browned and cooked through. Transfer it to a plate and set aside.<\/li>\nSticky Sauce:<\/strong> Whisk together the apricot jam, garlic, ginger paste, soy sauce, brown sugar, and chili garlic paste.<\/li>\nThicken the Sauce:<\/strong> Pour the sauce into the pan and cook over medium high heat for 1\u20132 minutes, until bubbly and slightly thickened.<\/li>\nCoat and Serve:<\/strong> Return the chicken to the skillet and toss until completely coated in the sauce. Garnish sticky apricot chicken with sliced green onions and red pepper flakes, then serve over rice.<\/li>\n<\/ol>\n\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nUse a Ziploc Bag: <\/strong>Trust me on this! The BEST and easiest way to coat the chicken with cornstarch is with a Ziploc bag. Shake well to separate and coat each piece of chicken.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nLarge Ziploc Bag<\/a>:<\/strong> Makes it easy to evenly coat every piece of chicken.<\/li>\nLarge Skillet<\/a>:<\/strong> Gives the chicken enough room to brown.<\/li>\nWhisk<\/a>:<\/strong> Smoothly combines the apricot sauce ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1\u00bd pounds boneless skinless chicken breast<\/span> pieces in a large Ziploc bag. Sprinkle the chicken with \u00bc teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd 1 cup cornstarch<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This sticky apricot chicken comes together quickly, so have the sauce ingredients ready to go before you start frying the chicken. When it\u2019s ready, I recommend serving it with white rice<\/a>, Air Fryer Green Beans<\/a>, and crispy egg rolls<\/a>.<\/p>\n\nCoat:<\/strong> Add the chicken pieces and garlic salt to a large zip-top bag. Crack the egg over the chicken, seal the bag, and massage it until the chicken is evenly coated.<\/li>\nAdd<\/strong>: Pour the cornstarch into the bag. Seal and shake well until every piece is completely coated.<\/li>\nCook:<\/strong> Heat the oil in a medium skillet over medium high heat. Add the chicken and cook for 7\u20138 minutes, stirring occasionally, until browned and cooked through. Transfer it to a plate and set aside.<\/li>\nSticky Sauce:<\/strong> Whisk together the apricot jam, garlic, ginger paste, soy sauce, brown sugar, and chili garlic paste.<\/li>\nThicken the Sauce:<\/strong> Pour the sauce into the pan and cook over medium high heat for 1\u20132 minutes, until bubbly and slightly thickened.<\/li>\nCoat and Serve:<\/strong> Return the chicken to the skillet and toss until completely coated in the sauce. Garnish sticky apricot chicken with sliced green onions and red pepper flakes, then serve over rice.<\/li>\n<\/ol>\n\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nUse a Ziploc Bag: <\/strong>Trust me on this! The BEST and easiest way to coat the chicken with cornstarch is with a Ziploc bag. Shake well to separate and coat each piece of chicken.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nLarge Ziploc Bag<\/a>:<\/strong> Makes it easy to evenly coat every piece of chicken.<\/li>\nLarge Skillet<\/a>:<\/strong> Gives the chicken enough room to brown.<\/li>\nWhisk<\/a>:<\/strong> Smoothly combines the apricot sauce ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1\u00bd pounds boneless skinless chicken breast<\/span> pieces in a large Ziploc bag. Sprinkle the chicken with \u00bc teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd 1 cup cornstarch<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Use a Ziploc Bag: <\/strong>Trust me on this! The BEST and easiest way to coat the chicken with cornstarch is with a Ziploc bag. Shake well to separate and coat each piece of chicken.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nLarge Ziploc Bag<\/a>:<\/strong> Makes it easy to evenly coat every piece of chicken.<\/li>\nLarge Skillet<\/a>:<\/strong> Gives the chicken enough room to brown.<\/li>\nWhisk<\/a>:<\/strong> Smoothly combines the apricot sauce ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1\u00bd pounds boneless skinless chicken breast<\/span> pieces in a large Ziploc bag. Sprinkle the chicken with \u00bc teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd 1 cup cornstarch<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1\u00bd pounds boneless skinless chicken breast<\/span> pieces in a large Ziploc bag. Sprinkle the chicken with \u00bc teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd 1 cup cornstarch<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1\u00bd pounds boneless skinless chicken breast<\/span> pieces in a large Ziploc bag. Sprinkle the chicken with \u00bc teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd 1 cup cornstarch<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Place 1\u00bd pounds boneless skinless chicken breast<\/span> pieces in a large Ziploc bag. Sprinkle the chicken with \u00bc teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd 1 cup cornstarch<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 cup cornstarch<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a medium-sized skillet over medium-high heat, add \u00bd cup canola oil<\/span>. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a medium-sized bowl, whisk together 1 cup apricot jam or preserves<\/span>, 1 clove minced garlic<\/span>, 1 teaspoon ginger paste<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 3 tablespoons brown sugar<\/span>, and 1 tablespoon garlic chili paste<\/span>.<\/span><\/p>\n<\/li>\n\nReturning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Returning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes<\/span>, if desired. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Reheating Instructions<\/strong><\/span><\/p>\n\nStorage:\u00a0<\/strong>Store leftovers in an airtight container and refrigerate for 3-4 days.<\/li>\nTo Reheat:\u00a0<\/strong>Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>769<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span>Protein: <\/span>39<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>19<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>155<\/span>mg<\/span><\/span>Sodium: <\/span>679<\/span>mg<\/span><\/span>Potassium: <\/span>751<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>35<\/span>g<\/span><\/span>Vitamin A: <\/span>248<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>40<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\n\nMore Sticky Chicken Recipes To Try<\/h2>\nIf you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
If you loved this sticky chicken, be sure to try some of my other favorite sticky chicken recipes!<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/apricot-chicken.jpg\")
![\"Skillet](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/apricot-chicken-1200x1799.jpg\" "\\"Sticky")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/IngredientsWithLabelsStickyApricotChicken-1200x800.png\"\/ "\\"Sticky")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/IngredientsWithLabelsStickyApricotChicken-1200x800.png\" "\\"Sticky")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/IngredientsWithLabelsStickyApricotChickenSauce-1200x800.png\"\/ "\\"Sticky")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/IngredientsWithLabelsStickyApricotChickenSauce-1200x800.png\" "\\"Sticky")
![\"Looking](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/sticky-apricot-chicken-2-2-1200x800.jpg\"\/ "\\"Sticky")
![\"Looking](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/sticky-apricot-chicken-2-2-1200x800.jpg\" "\\"Sticky")
![\"Coated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/sticky-apricot-chicken-3-2-1200x800.jpg\"\/ "\\"Sticky")
![\"Coated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/sticky-apricot-chicken-3-2-1200x800.jpg\" "\\"Sticky")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/sticky-apricot-chicken-1-1200x800.jpg\"\/ "\\"Sticky")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/sticky-apricot-chicken-1-1200x800.jpg\" "\\"Sticky")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/sticky-apricot-chicken-1200x800.jpg\"\/ "\\"Sticky")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/sticky-apricot-chicken-1200x800.jpg\" "\\"Sticky")
![\"Plated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/apricot-chicken-2-1200x1799.jpg\"\/ "\\"Sticky")
![\"Plated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/07\/apricot-chicken-2-1200x1799.jpg\" "\\"Sticky")