Better Than Plum Sauce

I havent tried this yet but it looks very good. The glaze for the chicken looks amazing.

Better Than Plum Sauce

Makes: 1 ½ cups

2 tsp Canola or Vegetable Oil
2 tbsp onion, finely diced
2 cloves garlic, chopped
2 tsp fresh ginger, finely chopped
¼ tsp chili flakes (optional)
1 cup Pure Apricot Jam
2 tbsp rice vinegar or white vinegar
2 tbsp water
1 tbsp brown sugar

Heat oil in a small saucepan. Add onion, garlic and ginger. Cook for 2-3 minutes until soft. Add chili flakes if desired and cook for 30 seconds.
Add remaining ingredients. Stir well to combine. Bring to a boil, lower heat and cook mixture for 2 minutes.
Cool and refrigerate overnight to allow the sauce to thicken. Store in the refrigerator for up to 2 weeks.
Tip: This is a great dip for chicken fingers, nuggets and spring rolls.

Stir-Fried Rice

3 cups (750 mL) cooked cold rice
1 tbsp (15 mL) Canola oil
2 eggs
1 onion, chopped
2 cloves garlic, finely chopped
1 tbsp (15 mL) fresh ginger, minced
3 green onions, thinly sliced on diagonal
2 carrots, chopped
½ tsp (2 mL) chili flakes
1 cup (250 mL) green peas (fresh or frozen)
½ cup (125 mL) Better Than Plum Sauce
2 tsp (10 mL) sesame oil
2 tbsp (30 mL) soy sauce
salt and pepper to taste

Use leftover rice or cook favourite rice as per directions.
Heat 1 tbsp (15 mL) oil in a large, deep non-stick skillet on medium high heat. Beat eggs, add to pan and cook, stirring, for a few minutes, or until scrambled. Remove.
Add onion, garlic, ginger, green onions and carrots. Cook, stirring for about 5 minutes, or until tender. Add chili flakes and cook for 30 seconds. Add cooked rice and eggs, stirring until hot. Add Better Than Plum Sauce and soy sauce and sesame oil. Stir into rice mixture and add salt and pepper to taste.
Tip: Adding sesame oil and soy sauce to Better Than Plum Sauce makes it a stir-fry sauce. Use it to stir-fry tofu, chicken or shrimp.

Better Than Plum Sauce Glaze

½ cup (125 mL) Better Than Plum Sauce
¼ cup (50 mL) hoisin sauce
¼ cup (50 mL) oyster sauce
2 lb (1 kg) chicken, beef, lamb or pork

Combine all ingredients in a bowl.
Slice poultry or meat into ¼” (5 mm) thick slices and place in a bowl with marinade. Marinate for at least 3 hours or overnight.
Thread meat onto bamboo skewers that have been soaked in cold water. Grill 2-3 minutes per side.

Serve with Better Than Plum Sauce for dipping