Shogayaki Chicken and Apricot Rice

I always know when I get home and unpack my groceries if I had to stand in the check out lane too long. I come home with magazines. Some girls like People, Us, and Cosmo…I like Saveur, Taste of Home, and Everyday Food!

But I found a new one that I had never seen before. It’s called “Cuisine Lite.” Not to be mistaken with Cooking Light (another great one). This one though on the cover says “78 recipes under 390 calories.”

See, I’m going on vacation in just over a week. A vacation which will require a swimsuit. Said swimsuit that I haven’t worn since last summer. UGH. I’ve been working my tail off (LITERALLY), but I still need help.

Back to the magazine. The pictures are gorgeous and I dog eared  nearly half the magazine (did I mention there are no ads?). I changed up this recipe of course, based on the ingredients I had on hand. This one is going in the rotation. AND it’s blog worthy. That’s what my kids refer to as a great dinner that mom should put on the blog. As you may have noticed I tend to blog my sweets and pastries, and not as many dinners. So you should know when a dinner recipe appears on the blog…IT’S GOOD! Enjoy!

Shogayaki Chicken and Apricot Rice


For the Chicken:

  • 1 1/2 lb boneless, skinless chicken breasts
  • 1/2 cup low-sodium soy sauce
  • 1/2 tsp ground ginger
  • 2 Tbsp rice wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp cornstarch
  • 1 Tbsp sesame seed oil
  • 2 green onions, chopped

For the Rice:

  • 2 cup low sodium chicken broth
  • 1/2 tsp ground ginger
  • 1 tsp kosher salt
  • 1 cup Jasmine Rice
  • 1/2 cup dried apricots, diced
  • 1/4 cup rice wine vinegar
  • 1 Tbsp orange zest


  1. Cut chicken into one inch pieces. Set aside.
  2. In small bowl, whisk together the soy sauce, ginger, vinegar, garlic and cornstarch. Add chicken, toss to coat.
  3. Heat sesame seed oil in large skillet over medium high heat. Add chicken and soy mixture to skillet. Cover and cook for about 10-12 minutes, turning occasionally.
  4. Garnish with chopped green onion. Serve with apricot rice and vegetables. Enjoy!
  5. In large saucepan, bring to a boil the broth, ginger and salt. Add rice and cook according to package directions (mine says to cover and simmer for 20 minutes).
  6. While cooking, in a small saucepan add apricots, rice wine vinegar and orange zest. Simmer on low until rice is done cooking.
  7. When ready to served, pour apricot mixture into rice, stir until combined and serve.

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8 comments on “Shogayaki Chicken and Apricot Rice”

  1. haha! I always come home with a magazine or two. I finally got subscriptions to some of my favorites just to save money. It still doesn’t stop me from getting a magazine each time I am there!

    I feel ya on the whole swimsuit issue. This warm weather threw me for a loop…I thought I had a little bit longer before busting out the shorts. I need lots more work before I will get into my swimsuit!!

    I love good low fat recipes. And both of these sound yummy!!! Perfect to eat for the next 3 months of workout torture!!!

  2. Hi, Aimee: Yumm! Love chicken and love all of the Asian flavors. Definitely going to have to try this one! Stopping by (and following) from It’s A Keeper Thursday. Can’t wait to check out more of your recipes! (pinning this one!)

  3. This sounds awesome!! I love stuff like this but the hubby won’t touch it at all… silly picky eater!! Might just have to make it anyway!!

  4. I’m gonna have to look for that magazine. I need more lowfat/ lowcal recipes! This chicken sounds awesome!!

  5. I love it when chicken is made with flavors like this. Gonna have to give it a try.

  6. I’ll have to try this recipe this weekend. Asian food is the only cuisine I still buy without trying to make at home first.

  7. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

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