The Dinner Planner


Sticky Apricot Chicken

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 500 grams chicken breast - cut into 2cm dice
  • 2 tbsp cornflour
  • 1 onion - diced
  • 1 head broccoli cut into small florets, slice the stems
  • 3 carrots - cut in half lengthways and sliced
  • ¾ cup apricot jam - we used St Dalfours
  • ½ cup chicken stock
  • 3 garlic cloves - crushed
  • 1 tbsp ginger - minced
  • 3 tbsp soy sauce

To Serve

  • steamed jasmine rice
  • chives - chopped



  • Dice onion, slice carrots, chop broccoli into small florets and slice the stem.
  • Dice chicken breast and toss in cornflour, season with salt and pepper.
  • Combine the apricot jam, garlic, ginger and soy sauce in a small bowl and whisk together.


  • Heat a large pan over medium heat and add the oil. Add the chicken in a single layer. Cook until browned on each side, about 5-6 minutes. Remove and set aside on a plate.
  • Add onion , carrots and broccoli stems to the pan and cook for 3-4 minutes. Add broccoli and chicken stock. Toss to combine.
  • Return chicken to the pan. Add sauce, toss to combine and cook for 4-5 minutes (or until sauce thickened and chicken cooked through).


  • Garnish with chopped chives and serve with steamed jasmine rice

Tips and Variations

VEGETARIAN - Replace chicken with tofu.
GLUTEN FREE - if using GF soy sauce 
LOW CARB - Serve alone or with cauliflower rice
We used StDalfours Apricot Jam as it is naturally sweetened with juice. 
Nutritional information is calculated without rice. Each half cup of rice is 107 calories, 21 grams carbs.


Calories: 377kcal | Carbohydrates: 54g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1058mg | Potassium: 1244mg | Fiber: 6g | Sugar: 27g | Vitamin A: 8725IU | Vitamin C: 147mg | Calcium: 117mg | Iron: 2mg

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