Asian Spicy Apricot Chicken

Lucy wore her first pair of big girl jeans today.  They have a REAL button and a ZIPPER.  Plus she has on a long sleeve tee-not a onsie.  She looks CUTE but definitely not like a baby.


As for me, yesterday was a success! And today is on track to be another success! I got up before my alarm today and did arms and shoulders plus abs. I feel great!

Here’s the food plan:

B: coconut Larabar (best flavor IMHO)
S: oatmeal with chia and banana (no Barney Butter today-I forgot!)
L: Leftovers from last night-Spicy Apricot Chicken (recipe below), Chinese long beans, brown rice
S: almonds, apple, and ryvita cracker
D: homemade marinara with spinach and whole wheat noodles

Here’s Lucy eating the marinara the other night-it was her first experience with spaghetti and she loved it!


I have a HOA meeting tonight-BOO! We have to talk about the budget and those meetings always suck. Plus, I don’t get to really see Lucy 🙁 Oh well-hopefully it’ll go by quickly. Wednesdays are normally knit night but the HOA meeting is killing that. I am OH SO CLOSE to finishing Lucy’s sweater and hopefully can do that while watching So You Think You Can Dance (dance, dance, dance…) tonight. My goal is to get it done in time for this weekend when we’re down in Bakersfield.

Here’s another cute one of the bug:


And here’s the recipe for the chicken. It’s another weight watchers recipe.

Spicy Apricot Chicken:

• 3 teaspoons dark sesame oil
• 4 (6 ounce) skinless chicken breasts, bone-in (the bone-in part is important-I didn’t use bone-in and I regretted it)
• 1/2 cup apricot preserves
• 2 tablespoons unseasoned rice vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon chili-garlic sauce (I used Siracha)
• 2 tablespoons reduced sodium soy sauce (I used Bragg’s Amino)

Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat. Add the chicken breasts and cook until browned, 2-3 minutes on each side (I didn’t do this and wish I had). Transfer the chicken to a 5-6 quart slow cooker. Combine remaining 1 teaspoons of oil and the remaining ingredients and pour over the chicken. Cook covered until the chicken is fork tender, 3-4 hours on high or 6-8 hours on low. Transfer the chicken to a platter, keep warm. Pour the sauce into a small saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until slightly thickened, 3-4 minutes.

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