Savoury Apricot Chicken Breasts Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Savoury Apricot Chicken Breasts Stir-Fry

Savoury Apricot Chicken Breasts Stir-Fry

with Buttered Rice

This mouth-watering chicken stir-fry has a secret ingredient-apricot spread. Tender chicken and veggies are coated in a sweet and savoury sauce, then nestled over top buttery basmati rice. Each bite is an explosion of flavour!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

170 g


160 g

Sweet Bell Pepper

28 g

Peanuts, chopped

(Contains Peanuts)

1 tbsp


4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Apricot Spread

1 unit

Garlic, cloves

Not included in your delivery

1 unit

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories866 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate103 g
Sugar29 g
Dietary Fiber6 g
Protein51 g
Cholesterol140 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Medium Bowl


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Prep and make sauce

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Core, then cut pepper into 1/2-inch pieces.Add vegetarian oyster sauce, apricot spread, half the cornstarch and 1/2 cup water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.

Cook veggies

Heat a large non-stick pan over medium-high heat.Meanwhile, peel, then mince or grate garlic.When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and carrots. Cook, stirring occasionally, until veggies begin to soften, 3-4 min.Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Prep chicken

Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Season with salt and pepper.Add chicken and remaining cornstarch to a medium bowl. Toss to coat.

Cook chicken

Reheat the same pan (from step 3) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl.) Cook until golden-brown, 2-3 min per side. Add veggies and sauce to the pan. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 6-8 min.**Remove from heat.

Finish and serve

Fluff rice with a fork. Stir in 1 tbsp butter (dbl for 4 ppl), then season with salt.Divide rice between plates. Top with chicken, veggies and any remaining sauce in the pan. Sprinkle peanuts over top.