Soy and Apricot Chicken

Soy and Apricot Chicken


155 people made this

Chicken is browned and then simmered in a sauce based on stock, apricot jam and soy sauce. Serve with rice.

M. Burton

Serves: 5 

  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken breast fillets, cut into 2cm strips
  • 1 1/4 cups (300ml) chicken stock
  • 3/4 cup (250g) apricot jam
  • 1 tablespoon reduced salt soy sauce
  • 1 tablespoon cornflour
  • 1 tablespoon water

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat oil in a large frying pan, add chicken and brown all over.
  2. Add chicken stock, jam and soy sauce. Simmer for 15 minutes or until chicken is cooked when tested.
  3. Remove chicken from frying pan. Add cornflour and water to sauce to thicken (equal amounts more of each if you like it thicker) and stir thoroughly. Simmer 1 minute. Return chicken to frying pan and turn to coat with sauce.

Gluten free option

Buy gluten free soy sauce and cornflour from supermarkets to ensure a gluten free option.

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Reviews (5)


This is yummy!! I cooked it the night before (as I like the flavours to develop). It was very thick from standing overnight so i added a little more chicken stock to the pot and reheated. Kids loved it and want it again tonight!! - 20 Jan 2009


This was delicious! :D On the "will make again" list! - 17 Sep 2009


Hey Madvix, Soy Sauce is indeed available in Gluten fact the best quality ones are just brewed from Soy beans not wheat! - 02 Dec 2009

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