Chicken Stir Fry with Apricot Hot Pepper Jelly

Ingredients:

• 2 boneless chicken breasts (fat trimmed) chopped into small bite sized pieces

  • You can substitute steak, pork or shrimp.

• 1 large broccoli crown cut into bite sized pieces

• ½ cup or more of washed snow peas

• 1-2 large carrots sliced diagonally about 1/8” thick

• 1-2 large stalks of celery sliced diagonally about ¼” thick

• 1 cup or more of sliced red, green, yellow or orange bell peppers

• 1 shallot chopped into small pieces

• 3 scallions (use green and white parts) sliced into small pieces for topping

• Salted peanuts for topping

• Washed cilantro for topping

• 2-3 TBSP Peanut Oil

• Use the recipe for Apricot Asian Sweet & Spicy Sauce from our website

  • Or substitute our Spicy Pineapple Sauce and use shrimp!!

Make our Apricot Asian Sweet & Spicy Sauce recipe and set aside.

Heat a large deep frying pan or wok to a medium hot temperature and then add the peanut oil. Add the shallot and sauté until tender (about 3-4 minutes). Add the chicken and cook until no longer pink, stirring constantly. Move the chicken mixture to a plate, leaving the oil and juices in the pan.

If need be, add more peanut oil. Add the carrots, celery, bell peppers, broccoli and snow peas to the pan. Stirring constantly, cook on medium high heat for about 3-4 minutes. Add the chicken mixture back into the pan with the veggies. Stir to mix. Add the Apricot Asian Sweet & Spicy Sauce and mix well.

Serve over your favorite cooked noodles or rice. Top with scallions, peanuts and cilantro.