Apricot-Sesame Chicken

I had some leftover apricot-jalapeno jam that I made and used that to create a completely new recipe. I love the apricot-jalapeno jam and recommend you try it on toast, biscuits, pork, chicken and even vegetables.

Apricot-Sesame Chicken

1 pound boneless/skinless chicken breast, sliced into bite-sized pieces
1 Tablespoon Honey
5 Tablespoons B’s Apricot-Jalapeno Jam - recipe follows
(You can substitute apricot preserves.)
1 teaspoon ginger
2 Tablespoons Sesame Seeds
3 Tablespoons Soy Sauce
2 Garlic cloves, minced
1 teaspoon red pepper flakes
3 Shallots, thinly sliced
Salt & Pepper
1 crown of broccoli, thinly sliced
Cornstarch
Peanut or Sesame Oil (vegetable oil will work but offers less flavor)

Combine honey, apricot-jalapeno jam, ginger, sesame seeds and soy sauce and set aside. Season the chicken with salt & pepper. Pour enough cornstarch in shallow dish and lightly dredge the chicken in the cornstarch. Heat oil in a large skillet or wok over med-high heat and cook the chicken until golden brown on both sides in two batches, giving the chicken enough space to cook. Remove from pan and repeat. Next add more oil if necessary and cook the red pepper flakes for 1 minute, stirring constantly. Add in the shallot, garlic and broccoli and saute for 5 minutes, stirring often. Add sauce mix to vegetables. Return chicken to skillet and toss in sauce to coat. Let simmer for 3 to 5 minutes while the sauce thickens. Serve with brown or white sticky rice.

B’s Apricot-Jalapeno Jam

10 to 12 fresh jalapeno peppers, stems removed and seeded
1 large red bell pepper, stems removed and seeded, cut into chunks
2 cups apple cider vinegar
1 cup dried apricots, chopped into equal small pieces
6 cups granulated sugar
3 ounces liquid pectin (found on the baking aisle)

Place jalapenos and red bell pepper in a food processor or blender and pulse until chopped with small chunks of pepper remaining. In a large stockpot, combine pepper mixture, vinegar, apricots and sugar. Bring to a boil and let it boil rapidly for 5 minutes keeping watch to make sure it doesn’t boil over. Remove from heat and skim off any foam that is on top. Let the mixture cool for 3 minutes and add the pectin. Stir well. Place into glass container. Refrigerate to congeal and serve.

This will keep in the refrigerator for approximately 2 weeks. It can also be placed in sertilized jars for longer shelf-life.

Bon Appetit!