Debbie Hooper
2 tablespoons oil
500g stir-fry vegetables (fresh or frozen)
2 tablespoons apricot gam
2 tablespoons white wine vinegar
2 tablespoons water
2 tablespoons soy sauce
2 teaspoons ground ginger
1/2 a Tegel hot cooked chicken – shredded
Heat oil in a non-stick wok or pan. Add vegetables and sauté until cooked. Transfer to a plate.
In the same pan combine the jam, vinegar, water, soy sauce and ginger. Stir over a low heat
until thickened. Add vegetables and chicken and lightly stir to coat.
Serves 4
This is a really simple recipe that can be made in less than 20 minutes and a great
way to get children to enjoy vegetables. Leftovers can be used in sandwiches,
Pita bread or wrapped up to make enchiladas.
