Apricot chicken with vegetable rice

Apricot chicken with vegetable rice

Frozen, diced chicken can be cooked straight from the freezer, so it’s handy for busy days and last-minute meals.

By , 21 September 2015
Apricot chicken with vegetable rice
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.67 per serving
Nutritional Info
Each 552g serving contains
  • Fat low
    9.4g
    13%
  • Saturates low
    1.7g
    9%
  • Sugars low
    9.9g
    11%
  • Salt high
    2.21g
    37%
  • Energy 2449KJ 585KCAL
    29%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 1 onion, chopped
  • 1 tbsp sunflower oil
  • 1 level tbsp Asda Mild Curry Powder
  • 2 x 350g bags Chosen by you Cooked Diced Chicken Breast (frozen)
  • 75g dried apricots, cut into quarters
  • 1 chicken stock cube, dissolved in 300ml boiling water
  • 200g frozen broccoli
  • 800g bag Chosen by you Golden Vegetable Rice Steam Bags (frozen)
Method
  • Fry the onion in the oil over a medium heat until soft. Stir in the curry powder and cook for 1 minute. Add the frozen chicken and apricots and stir to coat well.

  • Pour over the hot stock and add the broccoli. Simmer for 10 minutes.

  • Meanwhile, cook the rice according to the packet instructions, in a microwave or on the hob.

  • Remove the chicken from the heat. Take out most of the apricots with a slotted spoon and put in a bowl. Add 100ml of the cooking liquid to the apricots. Whizz with a hand-held blender.

  • Stir the apricot mixture into the chicken, and heat through. Serve with the rice.