Breshell’s Apricot Chicken & Coconut Rice

Instructions

1. Preheat oven to 475°F. Line a baking sheet with parchment paper and set aside. Rinse jasmine rice in a medium bowl under cool water. Strain.
2. Add rinsed rice, coconut milk, and water to a medium pot. Bring to a boil over high heat, cover and reduce heat to low. Cook rice for 15 to 20 minutes or until cooked through.
3. Meanwhile, dice chicken into bite-sized pieces. Set aside briefly. Set up a breading station: whisk eggs in a medium bowl and place flour in a separate bowl.
4. Working in batches, dredge chicken in egg, followed by flour. Gently shake off excess flour and place on prepared baking sheet. Continue until all chicken has been breaded.
5. Drizzle olive oil evenly over chicken. Place in oven and bake 12 minutes. Remove from oven, flip chicken and bake for 5 more minutes.
6. While chicken bakes, make the sauce. Combine apricot preserves, soy sauce, balsamic vinegar, minced garlic, grated ginger, and crushed red pepper in a bowl and stir to combine.
7. Remove chicken from oven and pour the prepared sauce evenly over the chicken. Return to the oven and bake for 3 minutes.
8. Serve with coconut rice and vegetable of your choice