Got a cutting board, knife, spoon, a skillet, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
443 Calories
Recipe Instructions
Step 1
Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Step 2
While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots, and apricot preserves.
Step 3
Bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.
Ingredients
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons olive oil
salt and pepper to taste
1 large onion, chopped
2 cups chicken stock
2 cups uncooked white rice
3 ½ cups water
1 (8 ounce) jar apricot preserves
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
