Sesame Apricot Chicken with Charred Scallions Recipe
Introduction
This Sesame Apricot Chicken with Charred Scallions is a flavorful and easy-to-make dish that pairs tender chicken with a sweet and spicy glaze. The charred scallions add a smoky depth that elevates the meal, perfect served over warm rice for a satisfying dinner.
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 10 cracks of freshly ground pepper
- 1/4 cup toasted sesame oil
- 1/4 cup reduced-sodium soy sauce
- 10 scallions, sliced in half lengthwise
- 1/4 cup apricot preserves
- A few tablespoons of chili crisp
- Rice, for serving
- Optional vegetables, such as cucumbers
Instructions
- Step 1: Preheat the oven to 450 degrees Fahrenheit and position a rack in the top third of the oven.
- Step 2: Slice the scallions in half lengthwise and set aside.
- Step 3: Cut the chicken breasts into thinner pieces horizontally. Place them on a sheet pan and season with kosher salt and freshly ground pepper.
- Step 4: Drizzle the toasted sesame oil and soy sauce over the chicken evenly.
- Step 5: Toss the scallions in some of the sesame oil to coat.
- Step 6: Arrange the scallions on top of the chicken pieces on the sheet pan.
- Step 7: Bake in the preheated oven for 6 minutes on the top rack.
- Step 8: Turn on the broiler and broil for 1 to 2 minutes until the chicken is cooked through (165 degrees Fahrenheit) and the scallions develop a slight char.
- Step 9: Immediately spoon apricot preserves and chili crisp over the hot chicken, allowing the flavors to melt together.
- Step 10: Serve the chicken and charred scallions over rice, spooning any pan juices on top or drizzling with extra sesame oil and soy sauce for added flavor.
Tips & Variations
- Use reduced-sodium soy sauce to control saltiness and balance the sweetness of the apricot preserves.
- Swap scallions for thinly sliced leeks or green onions if preferred.
- Add fresh cucumber slices or steamed vegetables on the side for a refreshing contrast.
- Adjust the amount of chili crisp to control the spiciness according to your taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through. Adding a splash of water or extra sesame oil when reheating helps keep the chicken moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and may add extra juiciness. Adjust cooking time as thighs can be slightly thicker.
Is there a substitute for chili crisp if I don’t have it?
You can substitute chili oil or a drizzle of hot sauce for a similar spicy kick, but the texture and flavor will be less complex than chili crisp.
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Sesame Apricot Chicken with Charred Scallions Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Sesame Apricot Chicken with Charred Scallions is a flavorful and easy-to-make dish perfect for a weeknight dinner. Tender chicken breasts are marinated with toasted sesame oil and soy sauce, baked with scallions, then broiled to achieve a delicious char and cooked through. The finishing touch of apricot preserves and chili crisp adds a sweet and spicy glaze, served best over rice with optional fresh vegetables like cucumbers for a balanced meal.
Ingredients
Chicken and Marinade
- 1 lb. boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 10 cracks freshly ground black pepper
- 1/4 cup toasted sesame oil
- 1/4 cup reduced-sodium soy sauce
Vegetables
- 10 scallions, sliced in half lengthwise
- Optional: cucumbers or any other fresh vegetables
Finishing Touches
- 1/4 cup apricot preserves
- A few tablespoons of chili crisp
- Cooked rice, for serving
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and position an oven rack in the top third of the oven to prepare for baking.
- Prep Scallions: Wash and cut the scallions in half lengthwise to prepare them for roasting and caramelization.
- Prepare Chicken: Slice the chicken breasts horizontally into thinner pieces for even cooking. Place these pieces on a sheet pan and season evenly with kosher salt and freshly cracked black pepper. Drizzle the toasted sesame oil and reduced-sodium soy sauce over to marinate the chicken slightly before baking.
- Toss Scallions: Lightly coat the halved scallions in some of the toasted sesame oil to help them char nicely in the oven.
- Assemble and Bake: Arrange the oiled scallions on top of the chicken pieces on the sheet pan. Bake in the preheated oven on the top rack for 6 minutes, allowing the chicken to start cooking while the scallions soften.
- Broil for Finish: Switch the oven to broil and broil the chicken and scallions for 1 to 2 minutes. This step ensures the chicken reaches an internal temperature of 165°F and creates a desirable char on the scallions for an added smoky flavor.
- Glaze and Serve: Immediately after broiling, spoon apricot preserves and chili crisp over each piece of chicken so the glaze melts slightly. Serve the chicken topped with charred scallions alongside cooked rice. Drizzle extra pan juices or additional sesame oil and soy sauce if desired, and garnish with fresh vegetables like cucumbers for a refreshing contrast.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Adjust the amount of chili crisp according to your preferred spice level.
- The apricot preserves balance the spice with a sweet note but can be swapped for another fruit preserve if preferred.
- Use reduced-sodium soy sauce to control saltiness, especially if adding extra soy sauce when serving.
- Charred scallions add great flavor; watch closely when broiling to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
Keywords: sesame chicken, apricot chicken, baked chicken recipe, charred scallions, easy Asian chicken, weeknight dinner
