1 tbsp olive oil
500g chicken tenderloins
250g jar apricot jam
1 tbsp light soy sauce
2 tbsp sriracha chilli sauce
1 tbsp rice wine vinegar
Fresh coriander sprigs, to serve
Microwave brown rice, to serve
Zucchini noodles, steamed, to serve
-Heat the oil in a large frying pan over high heat. Cook the chicken for 3 minutes each side or until golden. Transfer to a plate.
-Reduce heat to low. Add the jam , soy sauce , sriracha and vinegar to the pan. Cook stirring until the jam melts and the mixture is sticky. Return the chicken to the pan and turn to coat.
-Serve the chicken sprinkled with coriander , with rice and zucchini .
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