Apricot Veggie Stir Fry

Real prep time: 20 minutes, including cooking
Serves 4
Side dish suggestions: seasonal fresh fruit, Hawaiian rolls

Supplies:

• Large skillet
• Small saucepan

From the freezer:

• 1# boneless pork loin OR boneless skinless chicken breast, cut into small chunks
• 1 10 oz bag stir fry vegetables, frozen

From the fridge:

• 2 tbl soy sauce
• 1/3 c sugar free apricot preserves

From the pantry:

• 1 tbl cornstarch
• 2 c whole grain rice
• 1 tbl cooking oil

Preparation:

1. Cook rice according to directions. (Buy instant if you're aiming for short cook times!)
2. In a small bowl, stir together apricot preserves, soy sauce, cornstarch, and 2 tbl water. Set aside.
3. In a large skillet, heat cooking oil over medium-high heat. Add meat and cook until no pink remains, about 3 minutes.
4. Add vegetables. Stir. Cover for 3 minutes. Stir and cook for 2 more minutes, or until vegetables are hot through.
5. Add apricot mixture to skillet and reduce heat to medium. Cook for 2 minutes, stirring, while sauce thickens. Serve over rice.

Approx. calories: 400 per serving (1/2 c rice with 1 c topping)