Apricot Chicken Stir Fry
2 tablespoons veg. oil, divided
1 lb boneless, skinless chicken breast fillets, cut into thin strips
1 (16 oz.) package frozen broccoli stir-fry vegetables (broccoli, carrots, water chestnuts etc.)
1 tablespoon minced garlic
1 (12 oz.) jar Apricot Preserves
1/3 cup teriyaki sauce
4 cups prepared white rice
Heat 1 tablespoon oil in large skillet over medium-high heat. Saute chicken until golden brown on all sides. Remove from skillet.
Heat remaining oil in skillet. Add stir fry vegetables. Cover and cook until crisp tender, about 4 to 5 minutes. Add garlic, cooking and stirring one minute more.
3.Add chicken, preserves and teriyaki sauce. Cook uncovered about 2 minutes, stirring until sauce thickens. Serve hot with rice.