Apricot chicken
A quick, easy and modern take on an old favourite. This apricot chicken dish not only looks great but tastes sensational, bursting with sweet and sour flavoured that suits most palates.
Ingredients
2 teaspoons corn flour or gluten-free cornflour
400g apricot halves in natural juices, drained, juice reserved
1/4 cup SPLENDA® Granulated
1/2 teaspoon olive oil
1 brown onion, halved, thinly sliced
500g skinless chicken breast fillets, trimmed of fat
2/3 cup basmati rice
2 bunches broccolini, steamed, to serve
200g sugar snap peas, trimmed, steamed, to serve
250g yellow squash, quartered, steamed, to serve
Method
- Put the cornflour in a small bowl. Gradually whisk in the reserved apricot juice until smooth. Stir in the SPLENDA® Granulated. Set aside.
- Brush half the oil over the base of a large non-stick frying pan. Heat over medium heat.
- Add the onion and cook, stirring occasionally, for 5-6 minutes or until the onion starts to soften.
- Increase heat to medium-high and add the chicken. Cook for 2 minutes each side or until just browned.
- Add the SPLENDA® Granulated mixture and apricot halves to the pan. Bring to a simmer.
- Reduce heat to low and cook, covered, for 6 minutes or until the chicken is just cooked.
- Meanwhile, cook the rice in a small saucepan of boiling water following packet directions, or until tender. Drain.
- Divide the rice among serving plates.
- Top with the chicken and sauce and serve with the steamed vegetables.