Apricot Chicken

10 ingredients
6 steps

Ingredients

  • 2 teaspoons cornflour (or gluten-free cornflour)
  • 400 g apricot halves (in natural juice drained and reserve juice)
  • 14 cup Splenda granular
  • 12 teaspoon olive oil
  • 1 onion (brown, halved and thinly sliced)
  • 4 (125 g) skinless chicken breasts (trimmed of fat)
  • 140 g basmati rice (or doongara)
  • 2 bunches Broccolini (steamed to serve)
  • 200 g sugar snap peas (trimmed and steamed to serve)
  • 250 g yellow squash (quartered, steamed to serve)

Directions

  1. 1
    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.
  2. 2
    Brush the oil over the base of a large non-stick frying pan and heat over medium heat.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Meanwhile cook the rice as per packet directions in boiling water and then drain.
  6. 6
    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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