Serve the chicken on a bed of rice topped with the sauce.

Chicken fillets (one bag)
1 can apricot nectar
3 cm piece of green ginger
3 tsp soy sauce
3 tsp cornflour
1 tbsp water
1 spring onion
butter and oil

Fry chicken in a mixture of butter and oil until golden while making the sauce. To make the sauce, combine the apricot nectar, thinly sliced ginger and soy sauce in a pot and bring to the boil. Blend cornflour and water and stir in, mixing until the sauce thickens. Add the sliced spring onion.

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