Apricot And Sweet Chilli Chicken Hot Pot - cooking recipe

Ingredients

1 tablespoon oil
500 g diced chicken breast fillets
1 liter chicken stock
100 g dried apricots
500 g diced assorted fresh vegetables (such as carrot, sweet potato, peas, beans, brocolli & pumpkin)
2 tablespoons sweet chili sauce
2 tablespoons cornflour

Preparation

Heat oil in a large saucepan and cook chicken until browned.
Add chicken stock, apricots and vegetables and bring to the boil.
Reduce heat to medium and simmer, uncovered, for 15 minutes.
Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
Serve with steamed rice or mashed potatoes.