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1
Cook rice and keep warm according to package directions.
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2
Season chicken breasts with a little salt& pepper to taste.
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3
Heat 2 tsp oil in a heated skillet.
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4
Add chicken breasts and brown 3 minutes per side, then remove from the pan.
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5
Spread chili sauce all over both sides of the chicken.
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6
Place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 C on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take).
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7
In the same pan you cooked the chicken in, heat another 2 tsp of oil.
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8
Saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish.
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9
Add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions.
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10
Add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes.
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11
Pour in the stock and bring to a boil.
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12
Return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated.
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13
Serve with the chicken.
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14
Note*: If you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce.
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15
In Germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from La Choy in the grocery stores in America- it has little bits of red bell pepper in it.
