Saucy Susan Peach/Apricot Sauce has been around for as long as I can remember. My last recipe for Coconut Chicken Tenders with Sweet & Sassy Dipping Sauce brought on a lot of comments that most folks could not find it in the supermarket. If it's not available in your area, simply substitute apricot or peach preserves with some white vinegar, honey and crushed red pepper flakes to taste or use Asian Duck Sauce.
1 Tbsp. olive oil
1 cup onion, chopped
1 tsp. fresh ginger, grated
2 cloves garlic, minced
2 boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup white wine
1/2 cup Saucy Susan Peach Apricot Sauce
1/2 Tbsp. Asian Chili Garlic Sauce (to taste - add more if you like it spicy)
1 cup chicken broth
1 tsp. teryaki sauce
Salt & Pepper
In a medium sauce pan, heat olive oil over medium-high heat. Add onions and saute until softened and lightly golden brown, about 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Pat chicken dry and season with salt and pepper. Add chicken cubes and brown lightly on all side. Deglaze with white wine. Let wine reduce by half, about 5 minutes. Add Peach Apricot Sauce, Chili Garlic Sauce, chicken broth and teryaki sauce. Bring to a boil, reduce to a low simmer. Cover and cook until chicken is cooked through and sauce has thickened, about 30-40 minutes.