Apricot Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons cornflour (or gluten-free cornflour)
• 400 g apricot halves (in natural juice drained and reserve juice)
• 1/4 cup splenda granular
• 1/2 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)

Recipe

• 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 brush the oil over the base of a large non-stick frying pan and heat over medium heat.
• 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 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 meanwhile cook the rice as per packet directions in boiling water and then drain.
• 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.