1. Cook rice and keep warm according to package directions. 2. Season chicken breasts with a little salt& pepper to taste. 3. Heat 2 tsp oil in a heated skillet. 4. Add chicken breasts and brown 3 minutes per side, then remove from the pan. 5. Spread chili sauce all over both sides of the chicken. 6. Place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 C on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take). 7. In the same pan you cooked the chicken in, heat another 2 tsp of oil. 8. Saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish. 9. Add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions. 10. Add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes. 11. Pour in the stock and bring to a boil. 12. Return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated. 13. Serve with the chicken. 14. Note*: If you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce. 15. In Germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from La Choy in the grocery stores in America- it has little bits of red bell pepper in it. ---------------------------------------------------------------------------
Nutrition
Ingredients
