CHICKEN, APRICOT AND CHEDDAR STIRFRY
Makes 4 servings
Ingredients • 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 • 1/2 cup grated Cabot Chipotle Cheddar • 1/4 teaspoon salt • Dash ground white pepper
Directions 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.
Nutrition Analysis Calories 456 , Total Fat 13g , Saturated Fat 5g , Sodium 370mg , Carbohydrates 33g , Dietary Fiber 3g , Protein 50g , Calcium 130mg
Recipe from Cabot Creamery Cooperative www.cabotcheese.com Recipe courtesy of Chef Jon Ashton
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