The sauce on these Apricot Sesame Chicken Skewers with Grilled Asparagus is so good people want to drink it. No. Lie.
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Brushed with olive oil and sea salt, then grilled right alongside the chicken skewers this asparagus is so easy, simple and delicious.
What to Serve it with:
我喜欢和我一起食用这只鸡和芦笋Jeweled Moroccan Couscous….dipping the couscous into the sauce….divine!
- 3鸡breasts, cut into 1 ½” cubes and skewered
- 1mediumshallot, peeled and minced
- 1/2TSPeach sea salt and ground pepper
- 3丁香garlic, peeled and minced
- 5汤匙sapricot preserves (you can use low or no sugar if preferred)
- ¼茶匙dried ground ginger
- ¼-¾茶匙红辣椒片（轻度1/4吨，热¾t的1/2 t用于热！）
- 2磅asparagus, stalks trimmed
- 1汤匙olive oil
Cut chicken into cubes and skewer, set aside.
Pour sesame oil in a saucepan on medium heat. Add minced shallot and sauté for 3 minutes, stirring occasionally. Add garlic and cook for one more minute. Add salt, pepper, teriyaki and apricot preserves. Whisk until well blended then add orange juice, ginger and red pepper flakes. Simmer for about five minutes to thicken sauce. Let cool.
After sauce cools place in a covered dish and put in the fridge if not using right away
While chicken cooks, brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to grill with chicken the last 4 minutes of cooking. Turn asparagus once, halfway through cooking time
Place on platter when done. Remove apricot sauce from fridge and heat in sauce pan, drizzle over cooked kabobs and asparagus and serve.