Apricot & Sweet Chili Hot Pot

3-4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"I found this recipe on a pack of chicken stock a few years back from Campbell's. This is a great quick and easy warming dinner for a cold night and the best is you can use whatever vegetables you have on hand, even some dried chili would add a little extra zing to this if you want! This is very nice served with rice or mashed potato. I have not tried yet but I have been always wanting to try it in the crock pot."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (725.7 g)
  • Calories 541
  • Total Fat - 15.4 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 151.8 mg
  • Sodium - 819.3 mg
  • Total Carbohydrate - 35.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 12.4 g
  • Protein - 63.6 g
  • Calcium - 59.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 12.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat the oil in a large saucepan and cook chicken until browned.

Step 2

Add the chicken stock, apricots and vegetables and bring to the boil.

Step 3

Reduce the heat to medium and simmer, uncovered, for 15 minutes.

Step 4

In a small jug ~ Combine the sweet chili sauce and cornflour with 2 tablespoons of water; and then stir into chicken mixture.

Step 5

Bring to the boil, stirring constantly, and cook until sauce has slightly thickened. Season to taste and serve while hot with steamed rice or mashed potatoes.

Tips & Variations


No special items needed.

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