Chicken Stir Fry

I don't know about y'all, but I have gotten tired of the store bought stir fry sauce flavor - something just always tasted "off" to me. I came up with my own sauce and love it! If you are not a fan of such a sweet flavor, up the soy sauce to 1/2 cup or decrease the preserves to 1/4 cup. As always, the more vegetables, the better.

Ingredients
2 Chicken Breast, cut into strips
1 bunch broccoli
2 carrots, peeled and slivered
4-5 stalks celery, diced
1 onion, thinly sliced
1 pepper, thinly sliced
green beans, snow peas
2 cups cooked brown rice
Red Pepper Flakes
Toasted Peanuts (saute peanuts in a pan until you smell them, remove from pan)

Sauce
1/2 cup apricot preserves
1/4 cup reduced sodium soy sauce
1/4 cup cornstarch
2 cloves garlic
1/4 tsp ground ginger or
1/4 cup light ginger sesame dressing (optional)

Mix Sauce ingredients, set aside. Saute chicken in a large skillet over medium heat until cooked through. Add all chopped and washed vegetables to the pan, saute another 5 minutes. Add Sauce, toss to coat, cook another 5 minutes to season meat and vegetables. Serve immediately over brown rice. Offer Red Pepper Flakes and toasted peanuts for individual bowls. Enjoy!