Ingredients

Chicken:
1½ pounds boneless skinless chicken breast cut into 1 inch pieces
1 large egg
¼ teaspoon garlic salt
1 cup cornstarch
½ cup canola oil for frying

Apricot Sauce:
1 cup apricot jam or preserves
1 clove minced garlic
1 teaspoon ginger paste
2 tablespoons low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon garlic chili paste (sambal oelek)
sliced green onions and red pepper flakes optional for garnish
Cooked Jasmine rice for serving

Directions

Place 1½ pounds boneless skinless chicken breast pieces in a large Ziploc bag. Sprinkle the chicken with ¼ teaspoon garlic salt. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.

Add 1 cup cornstarch on top of the chicken. Seal the bag and shake to coat the chicken well.

In a medium-sized skillet over medium-high heat, add ½ cup canola oil. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.

In a medium-sized bowl, whisk together 1 cup apricot jam or preserves, 1 clove minced garlic, 1 teaspoon ginger paste, 2 tablespoons low-sodium soy sauce, 3 tablespoons brown sugar, and 1 tablespoon garlic chili paste.

Returning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.

Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes, if desired. Serve over rice and enjoy!