Apricot Chicken

If everything old is new again, then this easy Apricot Chicken recipe is your new need-it-in flash, dinner answer.

5 from 1 vote

Print Pin

Course: Dinner, Main Course

Cuisine: Modern Australian

Keyword: Chicken, Chicken Bowl, Chicken thighs

Total Time: 20

Servings:

Combine apricot jam, soy sauce, Dijon mustard and whisk to mix well, breaking up any lumps. Add chicken stock and whisk in. Remove chicken from the fridge and drizzle over oil, and set aside.
½ cup apricot jam, 2 tablespoon light soy sauce, 1 teaspoon Dijon mustard, ½ cup chicken stock, 600 g chicken thigh fillets, 1 tablespoon olive oil
Place a pot of water on to boil, and slice broccolini in half, lengthways. Measure out frozen peas. Roughly chop coriander (not pictured).
1 bunch broccolini, 1 cup frozen baby peas, ½ bunch coriander
Heat a non-stick lidded frying pan on medium-high. Cook chicken for 8 mins, lid on, (turning every few minutes) until cooked through and golden brown.
600 g chicken thigh fillets
Cook broccoli and peas in the boiling water for just a minute, then drain. Microwave rice.
1 bunch broccolini, 1 cup frozen baby peas, 450 g microwave rice
Add apricot sauce to chicken and cook for 4 mins, or until bubbly, thick and sticky, coating chicken. Remove chicken, slice, then return to the sticky sauce to coat.
Serve apricot chicken on rice with greens, topped with coriander. Kids may prefer rice, chicken and greens served separately.
½ bunch coriander