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

Nutrition Analysis
Calories 456, Total Fat 13g, Saturated Fat 5g, Sodium 370mg, Carbohydrates 33g, Dietary Fiber 3g, Protein 50g, Calcium 130mg