Sundays are always a busy day for me and usually end with some type of appetizer or snack for dinner. Today we were in the mood for chicken. Charles had picked up some boneless – skinless chicken thighs so we decided to cut them into strips and serve with a dipping sauce.
Ginger and Apricot dipping sauce
- 1/4 cup brown sugar
- 1/4 cup apricot preserves
- 1/4 cup orange juice
- 1 tsp freshly grated ginger
- 1 tsp crushed red pepper
- 1 tsp tamari or soy sauce
- 2 cloves garlic – grated or minced
- 1/4 cup ketchup
Combine all ingredients in saucepan; heat over medium until sugar in dissolved and sauce in warmed. Serve with fried chicken or shrimp for dipping.
Enjoy ~ Kimberly