Apricot Chicken
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 9.85 ml cornflour (or gluten-free cornflour)
- 400 g apricot halves (in natural juice drained and reserve juice)
- 59.14 ml Splenda granular
- 2.46 ml olive oil
- 1 onion (brown, halved and thinly sliced)
- 4 (500 g) skinless chicken breasts (trimmed of fat)
- 140 g basmati rice (or doongara)
- 2 bunch Broccolini (steamed to serve)
- 200 g sugar snap peas (trimmed and steamed to serve)
- 250 g yellow squash (quartered, steamed to serve)
directions
- 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.
- Brush the oil over the base of a large non-stick frying pan and heat over medium heat.
- 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.
- 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.
- Meanwhile cook the rice as per packet directions in boiling water and then drain.
- Divide the rice among serving plates and top the chicken with the chicken and the sauce and some apricot halves and the steamed vegetables.
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RECIPE SUBMITTED BY
I'mPat
Australia
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