Apricot Chicken Stir Fry

Method

1. Place apricots into a small microwave dish with a little water. Microwave for 2 minutes. Drain and leave to one side.
2. Cut chicken into thin strips. (Similar size to beans and capsicum)
3. Sauté chicken and ginger until just cooked in a non-stick frypan or wok that has been coated with cooking spray. Remove to be added later.
4. Add water, beans and carrots to pan and slow boil for 3 minutes.
5. Add shallots, capsicum and celery to pan and cook 3 minutes, stir occasionally.
6. Add apricots, nectar, soup mix and stock powder to pan, combine well. Bring to boil, reduce to a slow boil for 1 minute.
7. Add chicken back to pan, combine well. Serve once heated through.

NOTE: Serve with Basmati rice, cooked potato or noodles or for a lower carb option use glass noodles. Not included in nutritional information below.

Variations: Replace chicken with 250g lean lamb leg steaks or butterfly pork steaks cut into strips.

Suitable to be frozen.