Apricot & Sweet Chili Hot Pot
"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 is 3-4 servings
Ingredients
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 by Step Method
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
No special items needed.
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