Tangy Tenderloins Recipe

Preparation Time: 10 minutes
Cooking Time: 10 minutes

• 500 g (1 lb) chicken tenderloins
• salt and pepper
• olive oil spray
• 200 g (7 oz) sugar peas
• 425 g (14 oz) can baby corn, drained
• 1/2 cup (125 ml, 4 fl oz) apricot nectar
• 2 tablespoons sweet chili sauce
• 2 tablespoons cider vinegar

1. Flatten the tenderloins slightly and sprinkle with salt and pepper. Heat a heavy-based frying pan and spray lightly with oil spray. 
2. Add tenderloins and cook for 2 minutes on each side. Remove from pan.
3. Add the sugar peas and stir around pan until they brighten in colour.
4. Add the corn. Return the chicken to the pan and toss with the vegetables.
5. In a bowl, combine the apricot nectar, sweet chili sauce and vinegar.
6. Pour over chicken and vegetables and heat through. Pile onto serving plates. Serve immediately.