Sunday, 20 June 2021

Sweet & Savoury Chicken with Apricots and Broccoli


I based this dish on an ATK recipe but substituted tinned apricots plus a little lemon juice for pineapple.  It tasted ok but would have been better with pineapple.




1 cup apricot juice + lemon juice (1tsp)

3 tablespoons soy sauce

3 tablespoons sweet chili sauce

2 tablespoons cornflour

1 tablespoon Garlic oil

Boneless skinless chicken breasts cut longways so ½ inch thick

Broccoli florets

1 cup tinned apricots (drained)

½ teaspoon salt

¼ cup water

Herbs for garnish




Whisk apricot & lemon juice in a bowl together with the soy sauce, sweet chili sauce and cornflour – until smooth.


Take 3 tablespoons of this mixture and put it into another bowl together with the chicken and let it marinate for up to overnight.


Heat oil til it's almost smoking.  Fry the chicken for 2 to 6 minutes. Put the chicken onto a plate.


Add the broccoli, apricots and salt to the pan and cook on high for about 3 minutes


Put the chicken back along with any juices and then add the rest of your juice mixture and water and boil until reduced – this takes about a minute.


Serve to eat immediately.  Sprinkle some green herbs on top.


  1. This is a throwback to 70s dinners! I have referenced one in my post this week too!

  2. This is a classic! Now I'm curious about trying it with apricots instead of pineapple.

  3. This sounds delicious. You're right tho - pineapple and chicken go well together.

  4. I wouldn't have thought about apricots but this works. Yummy!


Your comments are most welcome. I have currently disabled anonymous comments due to unwanted spam. Cheers