Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice isn’t just a catchy name; it’s your new weeknight warrior, a dish that promises gourmet flavors with minimal fuss. Have you ever dreamt of a meal so incredibly delicious, so utterly satisfying, yet so ridiculously simple to prepare that it feels almost like magic? Well, pinch yourself, because that dream is about to become your delicious reality! This recipe takes a beloved classic and elevates it, proving that extraordinary taste doesn’t require an endless ingredient list or hours in the kitchen.
A Modern Twist on a Beloved Classic
While apricot chicken has been a staple in countless kitchens for decades, cherished for its comforting sweetness and savory depth, our version offers a brilliant contemporary spin. Gone are the days of complicated sauces; we’re embracing the beauty of simplicity with just three core ingredients that transform into a glossy, irresistible coating for tender chicken. The addition of fluffy, nutrient-rich cauliflower rice isn’t just a nod to healthier eating trends; it perfectly balances the rich, sweet chicken, providing a light and wholesome base that’s both gluten-free and low-carb. People absolutely adore this dish not only for its incredible sweet and tangy flavor profile and fall-apart tender chicken but also for the sheer convenience it offers busy schedules. The vibrant color, the luscious texture, and the sheer ease of creating a meal that tastes like it came from a gourmet restaurant – all these elements combine to make Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice an instant family favorite.
Ingredients:
- For the Sweet and Sticky 3-Ingredient Apricot Chicken:
- 1.5 lbs boneless, skinless chicken thighs (about 6-8 thighs)
- 1 cup good quality apricot preserves
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1-2 tablespoons olive oil or your preferred cooking oil
- For the Fluffy Cauliflower Rice:
- 1 (12-ounce) bag frozen cauliflower rice, or 1 medium head fresh cauliflower, riced
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Optional Enhancements & Sides (as mentioned in my culinary adventure notes):
- A simple side of steamed broccoli or snap peas, for a pop of color and extra vegetables
- Sliced green onions, for garnish
- Sesame seeds, for garnish
- A squirt of sriracha or a spoonful of chili garlic sauce, for a spicy kick (stir into the glaze)
- For Quick-Pickled Cucumbers (for a tangy contrast):
- 1 large cucumber, thinly sliced
- 1/2 cup rice vinegar
- 1 teaspoon granulated sugar
- Pinch of salt
When my mother-in-law announced her surprise visit last summer, I panicked! But this recipe, truly, was a lifesaver. It’s incredible how something so simple—just chicken, apricot preserves, and a touch of salt for that essential savory balance—can come together in under 30 minutes and taste like you spent hours. The sweet-savory combo of the sticky glaze paired with the light cauliflower rice creates this perfect balance that truly feels like it should’ve taken way more effort than it actually did. Trust me, if it impressed my mother-in-law, it’s a winner!
Prepping Our Ingredients for Success
Before we dive into the magic, let’s get everything organized. A little prep work goes a long way in ensuring a smooth and enjoyable cooking experience, especially when you’re aiming for that “under 30 minutes” timeframe I managed to hit when my mother-in-law surprised me! This dish is all about efficiency, so having our mise en place ready is key.
- Prepare the Chicken: Take your boneless, skinless chicken thighs and gently pat them dry with paper towels. This step is absolutely crucial for achieving that beautiful golden-brown sear that locks in flavor and creates a lovely texture. Excess moisture on the chicken skin prevents proper browning, leading to a steamed rather than seared finish. Once dry, season both sides generously with your 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Don’t be shy with the seasoning; it forms the foundational savory notes of our “sweet-savory combo.” If your chicken thighs are particularly thick, you can lightly pound them to an even thickness (about 1/2-inch) to ensure they cook through uniformly and quickly. This also helps them absorb more of that incredible glaze later on.
- Whip Up the Quick Apricot Glaze: In a small bowl, measure out your 1 cup of apricot preserves. If you’re opting for the spicy version, this is the moment to stir in a squirt of sriracha or a spoonful of chili garlic sauce to your preserves. The preserves are the star here, providing the luscious sweetness and body for our sticky glaze. While some three-ingredient recipes rely on other liquids, for this specific recipe, the preserves are potent enough to form a thick, delectable coating on their own with a little heat.
- Ready the Cauliflower Rice: If you’re using a bag of frozen cauliflower rice, simply take it out of the freezer and have it ready. No need to thaw beforehand. If you’re using a fresh head of cauliflower, wash it thoroughly and cut it into florets. Then, working in batches, pulse the florets in a food processor until they resemble grains of rice. Be careful not to over-process, or you’ll end up with cauliflower mash! Place the riced cauliflower in a bowl and set aside.
- Optional: Start Your Quick-Pickled Cucumbers: If you’re feeling fancy (and I highly recommend this for that tangy contrast!), this is the perfect time to get your quick-pickled cucumbers going. Thinly slice your cucumber (a mandoline makes this incredibly easy and uniform, but a sharp knife works just fine). In a medium bowl, combine the sliced cucumber with 1/2 cup rice vinegar, 1 teaspoon sugar, and a pinch of salt. Stir gently to combine, ensuring the sugar and salt dissolve. Set this aside to let the flavors meld while you cook the rest of your meal. The longer they sit, the more intensely flavored they become, offering a bright, crisp counterpoint to the rich chicken.
Cooking the Sweet and Sticky Apricot Chicken: Our Main Event!
This is where the magic truly happens, transforming simple ingredients into a dish that tastes complex and comforting. The entire process for the chicken really does come together in under 30 minutes, just like it did for me when faced with that surprise visit! We’ll build layers of flavor, starting with a beautiful sear and finishing with that irresistible sticky glaze.
- Sear the Chicken Thighs: Place a large skillet (cast iron or a heavy-bottomed non-stick skillet works best here) over medium-high heat. Add 1-2 tablespoons of olive oil to the hot pan. You want the oil shimmering but not smoking. Carefully place your seasoned chicken thighs, skin-side down (if using skin-on) or presentation-side down if boneless/skinless, into the hot oil. Don’t overcrowd the pan; if necessary, work in two batches to ensure each thigh gets enough direct heat for a proper sear. Overcrowding will lower the pan temperature and lead to steaming, not searing. Let the chicken cook undisturbed for 5-7 minutes. You’re looking for a beautiful, deep golden-brown crust to form. This crust is where a tremendous amount of flavor develops. Once golden, flip the chicken thighs.
- Finish Cooking the Chicken (Part 1): Reduce the heat to medium. Continue to cook the chicken on the second side for another 5-7 minutes, or until the chicken is mostly cooked through. The internal temperature should be approaching 165°F (74°C). The thighs should feel firm to the touch but still retain some juiciness. We’re not quite done, as we’ll be adding the glaze, but we want a good head start on the cooking. As the chicken cooks, its natural juices will start to render, mixing with the oil to create an even more flavorful base for our glaze.
- Create the Irresistible Sticky Glaze: Once the chicken is nearly cooked through, reduce the heat to low. Carefully pour the entire cup of apricot preserves (and sriracha/chili garlic sauce if using) directly over and around the chicken thighs in the skillet. Using a spoon or spatula, spread the preserves evenly over each piece of chicken. The preserves will start to gently melt and bubble as they warm. Stir them slightly to incorporate any chicken drippings or pan juices, which will enrich the glaze even further, contributing to that desired “sweet-savory combo.”
- Glaze and Simmer to Perfection: Let the chicken simmer gently in the apricot glaze for another 5-7 minutes, turning the chicken frequently to ensure every side is thoroughly coated. The glaze will thicken as it reduces, becoming wonderfully sticky and glossy. As it simmers, the sugars in the preserves will caramelize slightly, deepening the flavor and color of the sauce. Spoon the glaze over the chicken repeatedly, allowing it to cling to the thighs. You’ll notice the sauce transforming into a rich, amber hue, beautifully coating each piece. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the glaze is thick and syrupy. Remove the skillet from the heat.
Preparing the Fluffy Cauliflower Rice: Our Light and Flavorful Companion
While the chicken is simmering in its glorious glaze, we’ll quickly whip up the cauliflower rice. This light, fluffy side perfectly complements the richness of the apricot chicken, making the entire meal feel balanced and incredibly satisfying. It’s a quick and healthy alternative that truly elevates the dish.
- Sauté the Cauliflower Rice: In a separate medium skillet, melt 1 tablespoon of olive oil or butter over medium heat. Once the oil is shimmering or the butter is foamy, add your riced cauliflower. If using fresh cauliflower, it might take a couple more minutes to cook through. Stir frequently to ensure even cooking. Season generously with salt and pepper to taste. Cauliflower rice can be a bit bland on its own, so don’t underestimate the power of proper seasoning here.
- Cook Until Tender-Crisp: Continue to cook the cauliflower rice for 5-8 minutes, stirring occasionally, until it’s tender-crisp. You want it to be cooked through but still have a slight bite – not mushy. If using frozen cauliflower rice, it may release some water. Continue cooking, stirring regularly, until this liquid has evaporated and the cauliflower rice is dry and fluffy. The goal is a light texture that can soak up the incredible apricot glaze without becoming heavy.
Bringing It All Together and Serving Suggestions
Now for the best part: assembling your masterpiece! This dish is incredibly versatile, allowing for simple elegance or a dinner party presentation with minimal extra effort. It’s exactly the kind of meal that shines whether you’re having a quiet weeknight dinner or trying to impress discerning guests (like my mother-in-law!).
- Plate Your Dish: Divide the fluffy cauliflower rice among serving plates. Arrange 1-2 pieces of the sweet and sticky apricot chicken next to the rice. Be sure to generously spoon that luscious, sticky apricot glaze from the skillet directly over the chicken and a little onto the cauliflower rice. The glaze is truly the soul of this dish, so don’t be shy!
- Garnish for Visual Appeal and Flavor: This is where those little touches make a big difference, transforming a simple meal into something truly special. Sprinkle generously with sliced green onions for a fresh, oniony bite and a vibrant pop of color. Then, add a scattering of sesame seeds, which not only provide a lovely textural contrast but also a subtle nutty flavor that complements the glaze beautifully. These garnishes literally take 30 seconds but make it look like you actually tried, which is always a win in my book!
- Serve with Optional Sides:
- Steamed Vegetables: For extra freshness and a vibrant touch, serve alongside a simple side of steamed broccoli or snap peas. Their crispness and mild flavor offer a refreshing contrast to the rich chicken.
- Quick-Pickled Cucumbers: Remember those quick-pickled cucumbers you started? Now is the time to serve them! Their tangy, slightly sweet acidity cuts through the sweetness of the glaze, creating a delightful palate cleanser between bites. This addition truly elevates the meal to a “fancy” dinner party vibe without adding much extra work.
Exploring Variations & Meal Prep Magic
One of the best things about this Sweet and Sticky 3-Ingredient Apricot Chicken is how adaptable it is. Whether you want to crank up the heat, take it outdoors to the grill, or plan ahead for delicious meals all week, this recipe has you covered. It’s a testament to its flexibility and why it’s become such a staple in my kitchen.
Spicy Version (My Brother’s Favorite!):
If you or your family love a little heat, it’s incredibly easy to transform this dish. As mentioned in the glaze preparation (Step 6), simply stir in a squirt of sriracha or a spoonful of chili garlic sauce along with the apricot preserves. The sweet fruitiness of the apricot pairs wonderfully with the fiery kick, creating a dynamic flavor profile that’s utterly addictive. Start with a small amount and taste, adding more to achieve your desired level of spice. This version truly makes the “sweet-savory combo” even more exciting!
Grilling Season Adaptation:
During grilling season, this recipe takes on a whole new dimension. Instead of pan-searing, you can grill the chicken for a smoky, charred flavor that is simply irresistible. Here’s how:
- Marinate: Whisk half of your apricot preserves (and any sriracha/chili garlic sauce) with a tablespoon of water or a splash of orange juice to thin it slightly. Marinate your seasoned chicken thighs in this mixture for at least 30 minutes, or up to 4 hours in the refrigerator. The preserves act as a wonderful tenderizer and infuser of flavor.
- Grill: Preheat your grill to medium-high heat. Lightly oil the grates. Grill the marinated chicken thighs for 4-6 minutes per side, or until cooked through and nicely charred. The sugar in the preserves will help create a beautiful caramelized crust.
- Reduce Glaze: While the chicken grills, take the remaining half of your apricot preserves and gently heat it in a small saucepan over low heat. Let it simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes a rich, spoonable glaze. This separate reduction prevents burning the glaze on the grill.
- Brush and Serve: Once the chicken is cooked, transfer it to a serving platter. Brush generously with the reduced apricot glaze. The heat from the chicken will slightly warm the glaze, allowing it to cling beautifully. Garnish as desired with green onions and sesame seeds.
Meal Prep Marvel:
One of the true beauties of this apricot chicken is how well it reheats. This makes it an absolute dream for meal prepping! I often make a double batch on Sunday, and it sets me up for delicious, effortless lunches and dinners throughout the week. In fact, I find it’s almost better the next day once the flavors have had time to meld and deepen, making it even more savory and sticky.
- Storage: Allow the cooked chicken and cauliflower rice to cool completely. Store them in separate airtight containers in the refrigerator for up to 3-4 days. The quick-pickled cucumbers can also be stored separately for a few days.
- Reheating: To reheat, simply warm the chicken gently in a microwave or in a skillet over low heat until heated through. The cauliflower rice can be reheated in the same way. Sometimes, I’ll add a tiny splash of water or chicken broth to the chicken while reheating in the microwave to help loosen the glaze if it’s too thick.
- Leftover Lettuce Wraps: When I’m looking for a super light and fresh lunch, I’ll take any leftover chicken and sauce, chop them together, and wrap them in crisp lettuce cups. Add a few more quick-pickled cucumbers for crunch and tang, and you have a completely new and exciting meal! It’s a brilliant way to repurpose leftovers and keeps the flavors exciting.
This “Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice” truly embodies simplicity, flavor, and versatility. It’s a dish that consistently delivers on taste with minimal fuss, proving that you don’t need a complicated ingredient list or hours in the kitchen to create something truly delicious and memorable. Enjoy!
Conclusion:
And there you have it, my friends – a recipe that has truly revolutionized my weeknight dinners and brought so much joy to my kitchen. If you’re looking for a dish that is unbelievably easy to make, yet delivers on flavor in the most spectacular way, then your search ends here. This isn’t just another chicken recipe; it’s a testament to how simple ingredients, when combined thoughtfully, can create pure magic on your plate. I’m talking about the absolute star of the show today: the incredible Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice. It’s a culinary revelation that you simply must experience for yourself.
What makes this recipe a non-negotiable must-try in my book? First, the incredible flavor profile. The apricot jam doesn’t just add sweetness; it caramelizes beautifully, forming a glossy, irresistible glaze that clings to every piece of chicken. This natural fruit sweetness is perfectly balanced by the umami-rich depth of the soy sauce (or tamari for our gluten-free friends!), creating that quintessential sweet-and-savory combination we all crave. It’s a symphony for your taste buds, with each bite offering tender, juicy chicken enveloped in that luscious, sticky sauce. The fact that it comes together with just three core ingredients – chicken, apricot jam, and soy sauce – still astounds me, proving that gourmet flavors don’t require an overflowing pantry or a culinary degree.
Beyond the taste, the sheer ease of preparation is what truly elevates this dish to legendary status in my home. We all have those busy evenings when cooking feels like a monumental task, but this recipe swoops in like a superhero. With minimal prep and a straightforward cooking process, you can have a wholesome, homemade meal on the table in under 30 minutes. It’s healthier than takeout, more satisfying, and allows you to control the ingredients – a win-win in every aspect. Paired with fluffy cauliflower rice, it’s also a fantastic way to enjoy a lighter, low-carb meal without sacrificing an ounce of flavor or satisfaction. The lightness of the cauliflower rice perfectly offsets the richness of the chicken, making for a truly balanced and delightful plate.
Serving Suggestions & Creative Variations:
While I absolutely adore serving this apricot chicken with a generous helping of our light and fluffy cauliflower rice – it’s a match made in heaven for keeping things fresh and guilt-free – don’t let that limit your imagination! This versatile dish is incredibly adaptable. For those who prefer a more traditional side, it pairs wonderfully with a bed of steaming brown rice, quinoa, or even some quick stir-fried noodles. Imagine that glorious sauce coating a tangle of ramen or rice vermicelli – divine! To add an extra layer of texture and freshness, I often sprinkle my finished dish with a handful of toasted sesame seeds and thinly sliced green onions. A burst of fresh cilantro or a few sprigs of chopped parsley can also brighten up the flavors beautifully. And if you’re like me and enjoy a little kick, a tiny pinch of red pepper flakes stirred into the sauce before cooking adds a subtle, warming heat that truly elevates the experience without overpowering the star flavors.
Feeling a little adventurous and want to put your own spin on it? Go for it! This recipe is incredibly forgiving and encourages creativity. While apricot jam is our classic choice, you could experiment with other fruit preserves like peach preserves for a summer twist, or even orange marmalade for a citrusy tang that would marry wonderfully with the savory soy sauce. Don’t be afraid to think beyond chicken, either! This same fantastic sauce works beautifully with slices of pork tenderloin, firm tofu cubes (for a wonderful vegetarian option), or even shrimp, though you’ll need to adjust cooking times accordingly. The core sweet-and-sticky, savory glaze remains a winner, no matter the protein. It’s a recipe that invites you to play, to adapt, and to make it truly your own, ensuring it never gets boring.
Your Turn to Experience the Magic!
I genuinely hope I’ve managed to convey just how special this recipe is and why it deserves a permanent spot in your weekly rotation. It’s more than just a meal; it’s an effortless way to bring incredible flavor, comfort, and a touch of culinary magic to your table, even on the busiest of days. The Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice isn’t just food; it’s a joyful experience waiting to happen in your kitchen. I promise you, once you try it, you’ll wonder where this delightful dish has been all your life.
Now, it’s your turn! Please, please, please give this recipe a try. Whip up a batch for dinner tonight, gather your loved ones, and savor every single bite. And when you do, I would absolutely love to hear about your experience! Did you love it as much as I do? Did you try any exciting variations? Share your photos with me on social media – tag me! – or drop a comment below. Your culinary adventures inspire me, and I can’t wait to see how this incredible dish becomes a new favorite in your home. Happy cooking, and enjoy every sweet, sticky, savory mouthful!
Frequently Asked Questions (FAQs)
Q: Can I use other parts of the chicken for this recipe?
A: Absolutely! While boneless, skinless chicken breasts are specified, boneless, skinless chicken thighs also work wonderfully. They tend to stay even juicier during cooking. Just be sure to adjust your cooking time slightly, as thighs might take a little longer or shorter depending on their size and thickness. You could even use chicken tenderloins for an even quicker cook time!
Q: What if I don’t have apricot jam? Are there good substitutes?
A: Yes, definitely! If apricot jam isn’t available, you can easily substitute it with other fruit preserves. Peach preserves or orange marmalade are excellent choices that will yield a similar sweet and tangy flavor profile. Even a good quality apple jelly could work, giving it a slightly different but still delicious taste. Feel free to experiment with what you have on hand!
Q: How can I make this Sweet and Sticky 3 Ingredient Apricot Chicken spicier?
A: If you enjoy a bit of heat, it’s very easy to kick up the spice level! You can add a pinch of red pepper flakes to the sauce mixture before cooking the chicken. Start with a quarter teaspoon and add more to taste. A dash of sriracha or your favorite hot sauce mixed into the jam and soy sauce blend would also provide a fantastic fiery twist.
Q: Is this recipe naturally gluten-free?
A: The recipe can be made gluten-free very easily! The main ingredient that typically contains gluten is soy sauce. To make this dish completely gluten-free, simply substitute regular soy sauce with tamari. Tamari is a Japanese soy sauce that is brewed without wheat and offers a similar rich, umami flavor. Always double-check your apricot jam label to ensure it’s also gluten-free, though most jams are.
Q: Can I prepare this apricot chicken ahead of time or freeze it?
A: Yes, both are possible! For meal prep, you can coat the chicken in the sauce mixture and refrigerate it in an airtight container for up to 24 hours before cooking. This also allows the flavors to marinate even further. Cooked apricot chicken can be stored in an airtight container in the refrigerator for 3-4 days. For freezing, allow the cooked chicken and sauce to cool completely, then transfer to a freezer-safe container or bag. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
Easy 3-Ingredient Apricot Chicken & Cauliflower Rice
This sweet and sticky apricot chicken saved my butt last summer when my mother-in-law announced her surprise visit just hours before showing up. I had chicken thighs defrosting but zero energy for anything complicated. Rummaging through my pantry, I found apricot preserves left over from a cheese board and decided to wing it. What came together in under 30 minutes ended up becoming my mother-in-law’s favorite dish – she actually asked for the recipe, which NEVER happens. The sweet-savory combo of the sticky glaze paired with the light cauliflower rice creates this perfect balance that feels like it should’ve taken way more effort than it actually did. Serve this with a simple side of steamed broccoli or snap peas for a pop of color and extra vegetables. For a dinner party vibe (without much extra work), I sprinkle sliced green onions and sesame seeds over the top – takes literally 30 seconds but makes it look like you actually tried. When I’m feeling fancy, I add a side of quick-pickled cucumbers (just cucumbers, rice vinegar, and a pinch of sugar) for a tangy contrast that cuts through the sweetness of the glaze. For a spicy version that my brother goes crazy for, I add a squirt of sriracha or a spoonful of chili garlic sauce to the glaze. During grilling season, I marinate the chicken in half the glaze mixture, then grill instead of pan-searing, and reduce the remaining sauce separately to brush on at the end. For meal prep, this chicken reheats beautifully and is actually almost better the next day once the flavors have had time to meld. Sometimes I’ll chop leftover chicken and sauce together and wrap it in lettuce cups for lunch.
Ingredients
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1.5 lbs boneless, skinless chicken thighs
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1 cup apricot preserves
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1/2 tsp sea salt
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1/4 tsp black pepper
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1-2 tbsp olive oil
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1 (12-ounce) bag frozen cauliflower rice (or 1 medium head fresh, riced)
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1 tbsp olive oil or butter
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Salt and pepper to taste (for cauliflower rice)
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Optional: Steamed broccoli or snap peas
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Optional: Sliced green onions, for garnish
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Optional: Sesame seeds, for garnish
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Optional: Sriracha or chili garlic sauce (for spicy glaze)
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Optional: 1 large cucumber, thinly sliced (for pickled cucumbers)
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Optional: 1/2 cup rice vinegar (for pickled cucumbers)
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Optional: 1 tsp granulated sugar (for pickled cucumbers)
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Optional: Pinch of salt (for pickled cucumbers)
Instructions
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Step 1
Pat chicken thighs dry; season with 1/2 tsp salt and 1/4 tsp pepper. Combine 1 cup apricot preserves for the glaze (optionally, stir in sriracha or chili garlic sauce for a spicy kick). -
Step 2
Have frozen cauliflower rice ready, or rice fresh cauliflower. For optional quick-pickled cucumbers, combine 1 sliced cucumber, 1/2 cup rice vinegar, 1 tsp sugar, and a pinch of salt; set aside. -
Step 3
Heat 1-2 tbsp olive oil in a large skillet over medium-high heat. Sear seasoned chicken thighs 5-7 minutes per side until golden brown. -
Step 4
Reduce heat to medium; cook chicken for another 5-7 minutes until nearly cooked. Reduce heat to low, pour apricot glaze over chicken, and simmer for 5-7 minutes, turning frequently, until glaze is thick and syrupy, and chicken reaches 165°F (74°C). Remove from heat. -
Step 5
While chicken glazes, heat 1 tbsp olive oil or butter in a separate skillet over medium heat. Add cauliflower rice; season generously with salt and pepper. Cook for 5-8 minutes, stirring occasionally, until tender-crisp and liquid has evaporated. -
Step 6
Plate chicken and glaze over cauliflower rice. Garnish with sliced green onions and sesame seeds. Serve immediately with optional steamed vegetables and quick-pickled cucumbers.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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