Apricot and Sweet Chilli Chicken Hot Pot
- Reviews 1
Ready In: 35 mins
Serves: 3-4
Ingredients
- 1 tablespoon oil
- 500 g diced chicken breast fillets
- 1 liter chicken stock
- 100 g dried apricots
- 500 g diced assorted fresh vegetables (such as carrot, sweet potato, peas, beans, brocolli & pumpkin)
- 2 tablespoons sweet chili sauce
- 2 tablespoons cornflour
Directions
- Heat oil in a large saucepan and cook chicken until browned.
- Add chicken stock, apricots and vegetables and bring to the boil.
- Reduce heat to medium and simmer, uncovered, for 15 minutes.
- Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
- Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
- Serve with steamed rice or mashed potatoes.
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