Ingredients
1 lb boneless, skinless chicken breasts
1 tsp kosher salt + about 10 cracks of fresh black pepper
¼ cup toasted sesame oil
¼ cup reduced-sodium soy sauce
10 scallions, sliced lengthwise
¼ cup apricot preserves
A few tablespoons chili crisp
Optional for serving: Rice and fresh vegetables (like cucumbers)
Instructions
- Preheat oven: Set to 450°F (230°C), rack in top third.
- Prep chicken: Slice breasts horizontally into thinner pieces. Place on sheet pan, season with salt and pepper, then drizzle with sesame oil and soy sauce.
- Add scallions: Toss scallions in pan juices and arrange over chicken.
- Bake: Roast for 6 minutes to start cooking and soften scallions.
- Broil: Broil 1–2 minutes until chicken reaches 165°F (74°C) and scallions are lightly charred.
- Glaze: Immediately spoon apricot preserves and chili crisp over hot chicken so it melts into a glossy coating.
- Serve: Plate chicken and scallions with rice or fresh vegetables, drizzling with pan juices if desired.
Notes
- Use tamari or coconut aminos instead of soy for gluten-free.
- Peach jam or orange marmalade work in place of apricot preserves.
- Swap chili crisp with sriracha or sambal oelek for spice.
- Boneless thighs or turkey cutlets can be used instead—adjust bake time.
- Add bell peppers or broccoli florets to the pan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sheet Pan & Broil
- Cuisine: Asian Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 10g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
