Apricot and Sweet Chilli Chicken Hot Pot

“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.”
READY IN:
35mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

  • 14.79 ml oil
  • 500 g diced chicken breast fillets
  • 1000.0 ml chicken stock
  • 100 g dried apricots
  • 500 g diced assorted fresh vegetables (such as carrot, sweet potato, peas, beans, brocolli & pumpkin)
  • 29.58 ml sweet chili sauce
  • 29.58 ml cornflour

Directions

  1. Heat oil in a large saucepan and cook chicken until browned.
  2. Add chicken stock, apricots and vegetables and bring to the boil.
  3. Reduce heat to medium and simmer, uncovered, for 15 minutes.
  4. Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
  5. Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
  6. Serve with steamed rice or mashed potatoes.

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