Savoury Apricot Chicken Stir-Fry
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Savoury Apricot Chicken Stir-Fry

Savoury Apricot Chicken 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

280 g

Chicken Thighs

¾ cup

Basmati Rice

170 g


160 g

Sweet Bell Pepper

28 g

Peanuts, chopped

(Contains Peanuts)

1 tbsp


(Contains Sulphites)

4 tbsp

Vegetarian Oyster Sauce

(Contains Gluten, Soy, Sulphites)

2 tbsp

Apricot Spread

1 unit

Garlic, cloves

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

/ per serving
Calories830 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate103 g
Sugar29 g
Dietary Fiber6 g
Protein40 g
Cholesterol145 mg
Sodium1930 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 (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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 (1 cup) water 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 (1 tbsp) oil , 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 (2 tbsp) oil, 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 (2 tbsp) butter , then season with salt.Divide rice between plates. Top with chicken, veggies and any remaining sauce in the pan. Sprinkle peanuts over top.