Sesame Apricot Chicken with Charred Scallions

Sesame Apricot Chicken with Charred Scallions is a simple weeknight dinner with a sweet, savory, and slightly spicy flavor combination. Tender chicken is coated in toasted sesame oil and soy sauce, then cooked alongside scallions until they develop beautifully charred edges.

Apricot preserves add a subtle sweetness to the chicken, while chili crisp brings just the right amount of heat. Served over rice with cool, crisp cucumbers or your favorite vegetables, this easy chicken dinner comes together with just a handful of ingredients.

Why You’ll Love This Recipe

• Quick and easy: Simple ingredients come together without complicated preparation.
• Sweet and savory: Apricot preserves and soy sauce create a balanced glaze.
• Big sesame flavor: Toasted sesame oil adds a rich, nutty aroma.
• Charred scallions: Cooking the scallions directly in the pan gives them smoky, caramelized edges.
• Easy to customize: Serve it with rice, cucumbers, or any vegetables you enjoy.

Quick Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-inspired

Ingredients

For the Chicken

• 1 lb. boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• About 10 cracks freshly ground black pepper
• 1/4 cup toasted sesame oil
• 1/4 cup reduced-sodium soy sauce
• 10 scallions, sliced in half lengthwise
• 1/4 cup apricot preserves
• A few tablespoons chili crisp

For Serving

• Cooked rice
• Cucumbers or other vegetables of your choice

How to Make Sesame Apricot Chicken with Charred Scallions

1. Prepare the Chicken

Pat the chicken breasts dry with paper towels.

Season both sides with the kosher salt and freshly ground black pepper.

For evenly cooked chicken, you can gently pound thicker parts of the breasts so they have a more uniform thickness.

2. Make the Apricot Sesame Sauce

In a small bowl, whisk together the toasted sesame oil, reduced-sodium soy sauce, and apricot preserves.

The preserves may take a little stirring to fully incorporate into the oil and soy sauce.

Set the mixture aside.

3. Char the Scallions

Heat a large skillet or cast-iron pan over medium-high heat.

Add the halved scallions and cook for several minutes, turning occasionally, until they become tender and develop dark, charred spots.

Remove the scallions from the pan and set them aside.

4. Cook the Chicken

Add the chicken to the same skillet.

Cook for about 5–7 minutes per side, depending on thickness, until the chicken is browned and cooked through.

The chicken should reach an internal temperature of 165°F (74°C) in the thickest part.

5. Add the Apricot Glaze

Lower the heat to medium-low.

Pour the sesame-soy-apricot mixture over the chicken.

Turn the chicken several times to coat it in the sauce.

Cook for another 2–3 minutes, allowing the apricot preserves to warm and form a glossy coating around the chicken.

If the sauce becomes too thick, add a small splash of water and stir.

6. Add the Chili Crisp

Spoon a few tablespoons of chili crisp over the chicken.

You can add it directly to the skillet for a spicy glaze or spoon it over individual servings for more control over the heat.

7. Slice and Serve

Let the chicken rest for a few minutes before slicing.

Serve the chicken over warm rice with the charred scallions.

Add sliced cucumbers or your favorite fresh vegetables on the side.

Finish with another small spoonful of chili crisp if desired.

Recipe Tips for Success

Don’t skip the scallions.
The charred scallions add a smoky, slightly sweet flavor that balances the rich sesame and apricot glaze.

Use toasted sesame oil.
Toasted sesame oil has a much deeper flavor than regular sesame oil, so it works especially well in this recipe.

Don’t burn the apricot glaze.
Apricot preserves contain sugar, so keep the heat moderate once the glaze is added.

Check the chicken with a thermometer.
Chicken breasts vary in thickness. The safest way to know they’re done is to check that the thickest part reaches 165°F (74°C).

Rest before slicing.
A short resting period helps the chicken stay juicy when sliced.

Ingredient Substitutions

• Chicken breasts: Boneless, skinless chicken thighs can be used. Adjust the cooking time as needed.
• Apricot preserves: Apricot jam or preserves with small fruit pieces can work.
• Soy sauce: Use tamari for a gluten-free option if your other ingredients are also gluten-free.
• Chili crisp: Substitute chili oil or another favorite spicy chili sauce.
• Scallions: Green onions are the same ingredient and work perfectly here.
• Rice: Serve with jasmine rice, basmati rice, brown rice, or cauliflower rice.

Recipe Variations

Spicy Apricot Chicken

Add extra chili crisp to the glaze for a stronger spicy kick.

Apricot Sesame Chicken Bowls

Turn the meal into rice bowls by adding cucumber, shredded carrots, edamame, and additional scallions.

Chicken Thigh Version

Use boneless, skinless chicken thighs for a slightly richer and more tender result.

Extra Sesame Chicken

Finish the cooked chicken with a sprinkle of toasted sesame seeds for additional sesame flavor and crunch.

What to Serve With Sesame Apricot Chicken

Serve this chicken over steamed rice with fresh vegetables for a complete meal.

Good options include:

• Sliced cucumbers
• Steamed broccoli
• Edamame
• Shredded carrots
• Snap peas
• Stir-fried vegetables
• Cabbage slaw

The cool crunch of cucumber is especially good with the warm, sweet-spicy chicken.

How to Store

Store leftover chicken, scallions, and rice in separate airtight containers in the refrigerator for up to 3–4 days.

Reheat the chicken gently in a skillet or microwave until heated through.

Keep fresh cucumbers and other raw vegetables separate until serving.

Can You Freeze Sesame Apricot Chicken?

Yes. The cooked chicken can be frozen in an airtight freezer-safe container for up to 2 months.

Allow it to cool completely before freezing.

Thaw overnight in the refrigerator and reheat gently. The charred scallions can also be frozen, although their texture will be softer after thawing.

For the best texture, prepare fresh vegetables when serving.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work very well and tend to stay juicy. They may require a slightly different cooking time depending on their size.

Can I make this recipe without chili crisp?

Absolutely. The chicken will still have plenty of flavor from the sesame oil, soy sauce, and apricot preserves. You can also use a mild chili sauce if you want some heat.

What kind of rice should I use?

Jasmine rice is a great choice, but basmati, brown rice, or another rice you enjoy will work well.

Can I use regular sesame oil?

You can, but toasted sesame oil gives the dish a much richer, nuttier flavor.

What vegetables go well with apricot chicken?

Cucumber, broccoli, carrots, snap peas, edamame, and cabbage all pair nicely with the sweet and savory chicken.

Nutrition Information

Approximate nutrition per serving, including chicken, sauce, and rice:

Calories: 520
Protein: 34g
Carbohydrates: 48g
Fat: 23g
Fiber: 2g
Sugar: 13g
Sodium: 1,050mg

Nutrition information is an estimate and will vary depending on the amount of rice, chili crisp, and specific ingredients used.

Final Thoughts

Sesame Apricot Chicken with Charred Scallions is proof that a simple ingredient list can create a memorable dinner. The savory soy sauce, nutty sesame oil, sweet apricot preserves, and spicy chili crisp create a balanced glaze for tender chicken.

Add smoky charred scallions, fluffy rice, and cool cucumber, and you have an easy meal with plenty of contrast in every bite.

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