Apricot Chicken
Recipe: #15926
November 14, 2014
Categories: Chicken, Rice, Apricot, Sunday Dinner, Diabetic Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy, Canned Fruit, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"I am trying to get my diabeties under better control so I am posting recipes that are recommended for diabetics and that I think will interest me and my family (out of a family of 4 2 are diabetic and 1 is borderline). This recipe is from Australian BH&G Diabetic Living. Please note you could use other vegetables."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (460.8 g)
- Calories 823
- Total Fat - 6.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 106.3 mg
- Sodium - 162.5 mg
- Total Carbohydrate - 145 g
- Dietary Fiber - 9.5 g
- Sugars - 54.8 g
- Protein - 49 g
- Calcium - 76.3 mg
- Iron - 4.3 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 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.
Step 2
Brush the oil over the base of a large non-stick frying pan and heat over medium heat.
Step 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.
Step 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.
Step 5
Meanwhile cook the rice as per packet directions in boiling water and then drain.
Step 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.
Tips
No special items needed.
0 Reviews
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