Apricot Chicken with Charred Scallions
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
- Any other vegetables – I like cucumbers
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Instructions
- Preheat the oven to 450 degrees. Place an oven rack in top 1/3 of oven.
- Cut the scallions in half lengthwise.
- Cut the chicken into thinner pieces horizontally. Place chicken on a sheet pan; season with salt and pepper. Drizzle sesame oil and soy sauce directly over the chicken.
- Toss the scallions in some of the oil.
- Place the scallions on top of the chicken. Bake for 6 minutes on the rack that is in the top 1/3 of the oven.
- Turn the broiler on; broil for 1-2 minutes – the goal is to get the chicken cooked through (165 degrees) a small amount of charring on the scallions. There is tons of yummy flavor in those charred bits! Immediately spoon apricot jam and chili crisp over the top of each piece so it kind of melts in.
- Serve chicken and a tangle of the charred scallions with rice, spooning extra pan juices over the top (or just drizzling with extra sesame oil and soy sauce). Humble method, max flavor!
Source
Original recipe: View Original
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