Apricot & Sweet Chilli Chicken Hotpot

Serves: 4
Preparation Time: 10
Cooking Time: 25


  • 1 tbsp oil
  • 500g chicken breast fillet, diced
  • 500ml Campbell's Real Stock - Chicken
  • 100g dried apricots
  • 500g vegetables (such as carrot, sweet potato and pumpkin), diced
  • 2 tbsp sweet chilli sauce
  • 2 tbsp cornflour


  1. Heat oil in a large saucepan and cook chicken until browned.

  2. Add the Campbell's Real Stock, apricots and vegetables and bring to the boil.

  3. Reduce heat to medium and simmer, uncovered, for 10 minutes.

  4. Combine sweet chilli sauce and cornflour in a bowl or small jug, then stir into chicken mixture.

  5. Bring to the boil, stirring constantly, and cook until sauce has just thickened.

  6. Serve with steamed rice and green beans, if desired.


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