Name: Apricot Chicken
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 3 servings
Ingredients: 360 g Chicken fillet, cut into cubes; 160 g Apricot Halves (Hosen, Del Monte); 1 red bell pepper, cut into 1-inch; 6 fresh gingers, minced; 3 cloves garlic, minced; 1 onion thinly sliced; ½ tsp salt; 4 tsp rice wine (omit for halal); 2 tsp olive oil; 2 egg white; 1 tsp ground pepper; 4 tsp cornstarch + 6 tsp water; 2 tbsp lemon juice; 235 ml Apricot preserves (ST Dalfour, Bonne Maman); Parsley, finely chopped; Green spring onion; Almond slice; Sesame seeds

AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner

Yields3 Servings

Prep Time30 minsCook Time22 minsTotal Time52 mins

INGREDIENTS :

360 g Chicken fillet, cut into cubes

160 g Apricot Halves (Hosen, Del Monte)

1 red bell pepper, cut into 1-inch

6 fresh gingers, minced

3 cloves garlic, minced

1 onion thinly sliced

Marinate Sauce

½ tsp salt

4 tsp rice wine (omit for halal)

2 tsp olive oil

2 egg white

1 tsp ground pepper

4 tsp cornstarch + 6 tsp water

Sauce

2 tbsp lemon juice

235 ml Apricot preserves (ST Dalfour, Bonne Maman)

Garnish <i>(Optional)</i>

Parsley, finely chopped

Green spring onion

Almond slice

Sesame seeds

PREPARATIONS :

Marinate
- Combine and mix the marina sauce in a bowl.
- Add chicken in the marinade sauce. Set-asides for 30 Minutes

- Stir and mix the lemon juice in a bowl and apricot preserves.

COOKING METHODS :

- Place gingers, garlics and onion in the mixing jar to saute.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C

- Add the marinated chicken and continue to saute.
Settings: Timer: 15 Minutes / Speed: 1 / Temperature: 120°C

- Add bell pepper, apricot and sauce mixture in the mixing jar, continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

- Sprinkle with parsley and serve over steamed rice.

Nutrition Facts

3 servings

Serving size

dishes

Amount per serving
Calories684

% Daily Value *
Total Fat 13.5g18%
Saturated Fat 3.3g17%
Cholesterol 107mg36%
Sodium 628mg28%
Total Carbohydrate 105.9g39%
Dietary Fiber 4.5g17%
Total Sugars 63.1g
Protein 40.5g

Calcium 6mg1%
Iron 26mg145%
Potassium 795mg17%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
360 g Chicken fillet, cut into cubes
160 g Apricot Halves (Hosen, Del Monte)
1 red bell pepper, cut into 1-inch
6 fresh gingers, minced
3 cloves garlic, minced
1 onion thinly sliced
Marinate Sauce
½ tsp salt
4 tsp rice wine (omit for halal)
2 tsp olive oil
2 egg white
1 tsp ground pepper
4 tsp cornstarch + 6 tsp water
Sauce
2 tbsp lemon juice
235 ml Apricot preserves (ST Dalfour, Bonne Maman)
Garnish <i>(Optional)</i>
Parsley, finely chopped
Green spring onion
Almond slice
Sesame seeds

Directions
PREPARATIONS :
1
Marinate
- Combine and mix the marina sauce in a bowl.
- Add chicken in the marinade sauce. Set-asides for 30 Minutes

2
- Stir and mix the lemon juice in a bowl and apricot preserves.

COOKING METHODS :
3
- Place gingers, garlics and onion in the mixing jar to saute.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C

4
- Add the marinated chicken and continue to saute.
Settings: Timer: 15 Minutes / Speed: 1 / Temperature: 120°C

5
- Add bell pepper, apricot and sauce mixture in the mixing jar, continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

6
- Sprinkle with parsley and serve over steamed rice.

Apricot Chicken
Ingredients Directions

Le-Thermique

Apricot Chicken

Ingredients

Directions

Notes

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