Apricot and Sweet Chilli Chicken Hot Pot Recipe
I found this recipe from Campbells, a great quick and easy warming dinner for a cold night and you can use whatever vegetables you have on hand. . Very nice served with rice, and next time I am going to try it in the crock pot.
Ingredients
- 1 tablespoon oil
- 500 g diced chicken breast fillets
- 1 liter chicken stock
- 100 g dried apricots
- 500 g diced assorted fresh vegetables (such as carrot, sweet potato, peas, beans, brocolli & pumpkin)
- 2 tablespoons sweet chili sauce
- 2 tablespoons cornflour
Instructions
- Heat oil in a large saucepan and cook chicken until browned.
- Add chicken stock, apricots and vegetables and bring to the boil.
- Reduce heat to medium and simmer, uncovered, for 15 minutes.
- Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
- Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
- Serve with steamed rice or mashed potatoes.
Add Your Own Notes
Nutrition
Serving: 410gCalories: 457.3kcalCarbohydrates: 39.2gProtein: 48.6gFat: 11.2gSaturated Fat: 2.4gCholesterol: 107.5mgSodium: 662.2mgFiber: 2.8gSugar: 23.3g
Tried this recipe?Let us know how it was!