Apricot Chicken Recipe

Name: Apricot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cornflour (or gluten-free cornflour); 400 g apricot halves (in natural juice drained and reserve juice); ¼ cup Splenda granular; ½ teaspoon olive oil; 1 onion (brown, halved and thinly sliced); 4 (125 g) skinless chicken breasts (trimmed of fat); 140 g basmati rice (or doongara); 2 bunches Broccolini (steamed to serve); 200 g sugar snap peas (trimmed and steamed to serve); 250 g yellow squash (quartered, steamed to serve)

Servings: persons

2 teaspoons cornflour (or gluten-free cornflour)
400 g apricot halves (in natural juice drained and reserve juice)
¼ cup Splenda granular
½ teaspoon olive oil
1 onion (brown, halved and thinly sliced)
4 (125 g) skinless chicken breasts (trimmed of fat)
140 g basmati rice (or doongara)
2 bunches Broccolini (steamed to serve)
200 g sugar snap peas (trimmed and steamed to serve)
250 g yellow squash (quartered, steamed to serve)

1
Put the cornflour in a small bowl and gradually whisk in the reserved apricot juice until smooth and then stir in the Splenda Granular and then set aside.
2
Brush the oil over the base of a large non-stick frying pan and heat over medium heat.
3
Add the onion and cook, stirring occasionally for 5-6 minutes or until the onion starts to soften and then increase heat to medium-high and add the chicken and cook for 2 minutes each side or until just browned.
4
Add the cornflour/apricot juice mixture and the apricot halves to the pan and bring to a simmer and then reduce heat to low and cook, covered, for 6 minutes or until the chicken is just cooked.
5
Meanwhile cook the rice as per packet directions in boiling water and then drain.
6
Divide the rice among serving plates and top the chicken with the chicken and the sauce and some apricot halves and the steamed vegetables.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons cornflour (or gluten-free cornflour), 400 g apricot halves (in natural juice drained and reserve juice), ¼ cup Splenda granular, ½ teaspoon olive oil, and more.

Yes, Apricot Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Chicken

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