Asian Spiced Chicken With Vanilla Apricot Sauce

READY IN: 45mins
Recipe by Quest4ZBest

I got this recipe from McCormick. This recipe has a unique contrast of flavor, is healthy, uses ingredients that most people have on hand, and is so good! I have altered it a little from the original. I like to serve over rice with crunchy wonton strips on top (original recipe used wonton cups, no rice & served as an appetizer). I double the sauce when I make it because it's that good! I don't know of many asian resaurants that make a dish this great!

Top Review by LonghornMama

This is absolutely wonderful! I wouldn't have come up with this combination of spices and flavors but it really works. Made a quick weekday meal that was very popular with my entire family. Uses ingredients on hand which is so convenient, too. Spinach cooks down very quickly so instead of chopping, I just threw in a handful of baby spinach. Thanks for sharing the recipe. I'll fix this again! Made for PAC Fall 2007.

Ingredients Nutrition


  1. Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
  2. Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Serve over rice.
  3. To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. Serve sauce on side, or pour over chicken mixture.

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