Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

1/2 cup water
1/3 cup apricot preserves
1/4 cup ReaLime Lime Juice from Concentrate
1 tablespoon cornstarch
1 tablespoon soy sauce
12 ounce skinless, boneless chicken breast strips for stir frying
2 cups chow mein noodles
1 tablespoon cooking oil
1 (16 ounce) package frozen broccoli stir fry vegetables

Preheat oven to 350º. For sauce, combine water, apricot preserves, ReaLime,
cornstarch and soy sauce in small bowl. Rinse chicken; pat dry. Set aside.

Place noodles in shallow baking pan; bake 5 minutes or until heated through.

Meanwhile, pour oil into wok or large skillet. (Add more oil as necessary
during cooking.) Preheat over medium high heat.

Stir fry frozen vegetables in hot oil 2 to 3 minutes or until crisp tender.
Remove from wok. Add chicken; stir fry 3 to 4 minutes or until chicken is no
longer pink. Push chicken from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.

Return vegetables to wok. Cook and stir 1 to 2 minutes or until heated t
hrough. Serve immediately over noodles.

Makes 4 servings.