Easy Spicy Asian Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1 T peanut oil
• salt and fresh ground black pepper to taste
• toasted sesame seeds, for garnish
• 1/2 cup sugar-free Apricot preserves 
• 2 T gluten-free soy sauce
• 1 T rice vinegar
• 1 tsp. sesame oil
• 1 tsp. garlic puree
• 1 tsp. ginger puree
• 1 T Chili Garlic Sauce 
• 1 T brown sugar
• 1 T granulated Stevia

Directions

1. For the sauce, whisk the sugar-free apricot preserves with gluten-free soy sauce. Add the rice vinegar and sesame oil, then whisk in the garlic puree, the ginger puree, the brown sugar (or sweetener), and the granulated Stevia until everything is smooth.
2. Clean up the chicken pieces by trimming away fat and any bits you’d rather not cook. If you’re working with thighs, kitchen shears are handy for snipping out the small fatty pockets on the back.
3. Add the oil to a 12 inch frying pan and let it get hot.
4. When the oil is ready, place the chicken pieces in the pan skin side down. Season them with salt and fresh ground black pepper, then cook over medium-high heat until the chicken just begins to brown, about 4 minutes.
5. Turn the heat down to medium low and pour in the sauce. Keep cooking the chicken in the sauce, turning the pieces a few times, until the chicken is cooked through and glazed, about 4-5 minutes longer. Don’t overdo this part, or the chicken will be tough.
6. If you’d like, scatter toasted sesame seeds over the top and serve hot.