This recipe is for the sauce. It’s all about the sauce, baby. You don’t have to limit yourself to chicken and broccoli as I have done here. You can grill shrimp skewers and top the shrimp with this sauce. You can make chicken wings and toss them in this sauce. Topped with some toasted sesame seeds and red pepper flakes – forget about it!
I made this meal one night, just for myself, because I was craving Chinese take-out. I pigged out. OINK OINK. This portion size was probably too big for one but since the family was gone I put on my pj pants and went for it! The sauce keeps well in the fridge for another drizzle over something a day or two later. You can adjust the spice to your liking. For me, I wanted that sticky, sweet sauce that had a bit of heat in the back.
Sweet and Spicy Sticky Sauce
1/2 Cup apricot preserves
1 T ketchup
2 T soy sauce
2 T rice wine vinegar
1 tsp toasted sesame oil
2 tsp sweet chili sauce
1/4 tsp finely diced jalapeno, seeds and vein removed
1 or 2 pinches of hot pepper flakes
s&p to taste
Place all ingredients in a bowl and whisk to combine. Dump it in a non-stick pan and cook over low heat until preserves are melted and combined. Now taste. If it needs more heat, add another pinch of pepper flakes. That’s it. Toss your favorite food in this sauce and enjoy.
If you are craving Chinese take out like I was… this is what I did.
I placed 2 cups of frozen broccoli florets in a pie plate and tossed them with olive oil, a sprinkle of fresh lemon juice, salt and pepper. I baked at 350 degrees F for 30 minutes.
At the same time the broccoli was roasting I had a bunch of chicken tenders sizzling away on a baking stone.
When the chicken and broccoli was finished I doused the chicken in the pan of sauce and piled it on top of the broccoli.