Apricot Chicken

• 2 teaspoons cornflour (or gluten-free cornflour)
• 400 g apricot halves (in natural juice drained and reserve juice)
• 14 cup Splenda granular
• 12 teaspoon olive oil
• 1 onion (brown, halved and thinly sliced)
• 4 (125 g) skinless chicken breasts (trimmed of fat)
• 140 g basmati rice (or doongara)
• 2 bunches Broccolini (steamed to serve)
• 200 g sugar snap peas (trimmed and steamed to serve)
• 250 g yellow squash (quartered, steamed to serve)

1. Put the cornflour in a small bowl and gradually whisk in the reserved apricot juice until smooth and then stir in the Splenda Granular and then set aside.
2. Brush the oil over the base of a large non-stick frying pan and heat over medium heat.
3. Add the onion and cook, stirring occasionally for 5-6 minutes or until the onion starts to soften and then increase heat to medium-high and add the chicken and cook for 2 minutes each side or until just browned.
4. Add the cornflour/apricot juice mixture and the apricot halves to the pan and bring to a simmer and then reduce heat to low and cook, covered, for 6 minutes or until the chicken is just cooked.
5. Meanwhile cook the rice as per packet directions in boiling water and then drain.
6. Divide the rice among serving plates and top the chicken with the chicken and the sauce and some apricot halves and the steamed vegetables.

cornflour, apricot halves, splenda, olive oil, onion, chicken breasts, basmati rice, bunches, sugar snap peas, yellow squash

Taken from www.food.com/recipe/apricot-chicken-439674 (may not work)