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1 tablespoon olive oil
4 cups diced roast chicken
1 (16-ounce) package frozen broccoli & carrots
2 garlic cloves, minced
1/4 cup chicken broth
1/2 cup apricot jam
1 tablespoon fresh lime juice
2 ounces Cabot Chipotle Cheddar, grated (about 1/2 cup)
1/4 teaspoon salt
Dash ground white pepper
1. Place wok or nonstick skillet over high heat and add oil. When oil is shimmering, add chicken, vegetables and garlic; stir fry for 1 minute.
2. Stir in broth and cover pan with lid or foil. Reduce heat to medium and cook until vegetables are crisp-tender, 6 to 8 minutes.
3. In small bowl, combine jam and lime juice. Pour over chicken mixture and stir in well. Cook until hot, about 2 minutes longer. Stir in cheese, salt and pepper. Serve over rice.
Recipe courtesy of Chef Jon Ashton