Ingredients
- 2 teaspoons cornflour (or gluten-free cornflour)
- 400 grams 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)
- 500 grams raw boneless skinless chicken breasts (four fillets/125 grams each, trimmed of fat)
- 140 grams dry basmati rice (or doongara)
- 2 bunches Broccolini (steamed to serve)
- 200 grams sugar snap peas (trimmed and steamed to serve)
- 250 grams yellow squash (quartered, steamed to serve)
How to Make
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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.
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Step 2: Brush the oil over the base of a large non-stick frying pan and heat over medium heat.
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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.
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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.
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Step 5: Meanwhile cook the rice as per packet directions in boiling water and then drain.
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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.
We hope you enjoy this recipe!
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