1 tablespoon olive oil
4 cups diced roast chicken
1 (16-ounce) package frozen broccoli and carrots
2 garlic cloves, minced
¼ cup chicken broth
½ cup apricot jam
1 tablespoon fresh lime juice
2 ounces Cabot Pepper Jack Cheese, shredded (about ½ cup)
¼ teaspoon salt
Dash ground white pepper
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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.
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.
COMBINE jam and lime juice in small bowl. 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