INGREDIENTS
1 1/2 lb
boneless skinless chicken breasts
Vegetable oil
1/2 cup
low sodium chicken broth
1/3 cup
honey
1/3 cup
apricot preserves
2 tbsp
lemon juice (plus more to taste)
3 tbsp
low sodium soy sauce
2 tbsp
red wine vinegar
2 tbsp
brown sugar
1 tbsp
Asian sweet chili sauce
1 tsp
Sriracha/Asian hot red chili sauce (**)
1 tsp
freshly grated ginger
1/2 tsp
salt
1/4 tsp
pepper
1 tbsp
cornstarch
1
egg
1
egg yolk
1 tbsp
honey
1/2 tbsp
lemon juice
1/2 tbsp
reduced sodium soy sauce
1/4 cup
flour
1 tsp
garlic powder
1/2 tsp
EACH ground ginger, onion pwdr, salt
1/4 tsp
pepper
2 1/4 cups
panko Japanese breadcrumbs