Sweet and Spicy Chicken Stir Fry

This picture is just a sample, your carrots will be cut much thinner and the sweet peas will be cut diagnally.

Serves 6.  Following recipe will make 4 meals.

6 lb. boneless, skinless chicken breast
4 c. Apricot Preserves
3 Tbsp. cider vinegar
6 Tbsp. ginger, grated
2 Tbsp. crushed red pepper flakes
16 med. carrots cut in very thin strips
8 c. snow peas, halved diagnally lengthwise
4 c. frozen brocolli

Mix preserves, vinegar, ginger, pepper and 1 Tbsp. water. Place mix into a snack sized or quart sized Ziploc bag labeled "Stir Fry Sauce".
Cut chicken into strips 1/4 in. thick. Put into a quart sized bag labeled "Chicken".
Place veggies into gallon sized bag and add other 2 bags and Seal.
Label gallon bag:

Sweet and Spicy Chicken Stir-Fry

Cook Chicken in oil till no longer pink. Transfer to a plate. Add veggies to oil, tossing, about 2 minutes. Return chicken to skillet, add apricot sauce.  Cook 2-3 minutes more.  Serve over rice.

****Shortcut: I put 1 1/2 lb. of chicken into each of the 4 quart bags without cutting into strips.  I wrote on each bag that the chicken should thaw in the fridge, but when icy to cut into 1/4 inch wide strips."