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. Main Print this recipe Details Serves: Serves 4Number of ingredients: 10 IngredientsTo prep: 10 Minutes PrepTo cook: 10 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1655kJProtein: 36.3gFat (total) : 8g- Saturated Fat: 2.3gCarbohydrate (total): 43.2g- Sugar: 13.1gFibre: 8.4gSodium: 92mg 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.
