RETRO’s Glazed Apricot chicken and fried rice
Serves 2 to 3 people
Ingredients:
220 gms Action boneless chicken, cut into strips
salt and pepper to taste
dash olive oil
1 can Signature Range apricot halves
1 tsp pilgrims balsamic vinegar
1 cup chicken stock
1/2 cup Signature Range cooked cold rice
dash of soy sauce
Method
Season chicken with salt and pepper. Heat oil in a nonstick pan over medium heat, add chicken and cook for about 4 minutes or until just done. Don’t overcook, you don’t want chewy chicken.
Combine apricots and vinegar in a bowl, then add the cooked chicken. Add stock to the pan, scraping up the good stuff on the bottom, Bring to a boil. Reduce heat and simmer until thickens. Fry rice in a fry pan fold though chicken mixture soy sauce and stock.
Serve with a chilled glass of white wine from Salitage.
Retro Chef now has his own restaurant with ‘live in’ food and wine weekends at Waddi Bush Resort in Badgingarra. It makes a ‘spring break’ great winter break.
For more details call Martin at the resort on 9652 9071
Martin recommends and uses Circulon nonstick cookware and Evinox
pressure cooker and loves using Fisher & Paykel appliances.
