Ingredients for Apricot And Sweet Chilli Chicken Hot Pot
- 1 tablespoon oil
- Chicken Breast Fillets
- 1 ½ cups chicken stock
- Dried Apricots
- Assorted Fresh Vegetables
- Sweet Chili Sauce
- 1 tablespoon cornflour (cornstarch)
How to Make Apricot And Sweet Chilli Chicken Hot Pot
- Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces, and cook until browned on all sides, about 5-7 minutes.
- Add 1 ½ cups chicken stock, 1 cup dried apricots (halved), 1 cup chopped carrots, 1 cup chopped broccoli florets, and ½ cup chopped bell pepper (any color). Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until chicken is cooked through and vegetables are tender.
- In a small bowl, whisk together ¼ cup sweet chilli sauce, 1 tablespoon cornflour (cornstarch), and 2 tablespoons of water until smooth.
- Stir the sweet chilli sauce mixture into the chicken and vegetable mixture. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 1-2 minutes.
- Serve immediately over steamed rice or mashed potatoes. Garnish with chopped fresh cilantro or green onions (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
93g
Fat
11g
Carbs
13g
