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.
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Details
  • Serves 4
  • 10 Ingredients
  • 10 Minutes Prep
  • 10 Minutes Cook
  • Easy
Nutrition
  • Energy 1655kJ
  • Protein 36.3g
  • Fat (total) 8g
  • - Saturated Fat 2.3g
  • Carbohydrate (total) 43.2g
  • - Sugar 13.1g
  • Fibre 8.4g
  • Sodium 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

  1. Put the cornflour in a small bowl. Gradually whisk in the reserved apricot juice until smooth. Stir in the SPLENDA® Granulated. Set aside.
  2. Brush half the oil over the base of a large non-stick frying pan. Heat over medium heat.
  3. Add the onion and cook, stirring occasionally, for 5-6 minutes or until the onion starts to soften.
  4. Increase heat to medium-high and add the chicken. Cook for 2 minutes each side or until just browned.
  5. Add the SPLENDA® Granulated mixture and apricot halves to the pan. Bring to a simmer.
  6. Reduce heat to low and cook, covered, for 6 minutes or until the chicken is just cooked.
  7. Meanwhile, cook the rice in a small saucepan of boiling water following packet directions, or until tender. Drain.
  8. Divide the rice among serving plates.
  9. Top with the chicken and sauce and serve with the steamed vegetables.

Dietitian Notes / Recipe Tips

Experiment and try serving your meal with different vegetables. Aim to get a good mix of the different colours and types of vegies to help ensure you are getting a good mix of vitamins and minerals with your meal. Aim to fill half your plate with ‘free’ vegetables.

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Provider Acknowledgement

Recipes kindly provided by SPLENDA® Sweeteners. Please visit www.splenda.com.au for more recipes.

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