Let’s not resign ourselves to scrappy meals on these madly busy days, nor lose out on taste and nutrition. Sometimes we can have it all – we just need the right recipe.
Ginger apple chicken stir-fry is a winner to try. It doesn’t take long to make, the result is pleasing, with a snappy taste that will cheer jaded palates and warm a chilly evening.
The combination of ginger and apple works a kind of magic on the chicken, and a touch of Asian influence completes the palatable whole.
2teaspoons sesame oil
2garlic cloves, minced
2tablespoons minced ginger root
1pound boneless skinless chicken breast, cut into strips
1/3pound pea pods
1small sweet red pepper, cut into strips
10shiitake and/or white mushrooms, sliced
1/4teaspoon pepper
1/3cup applesauce, unsweetened
2tablespoons apple cider vinegar
2tablespoons soy sauce
1tablespoon cornstarch
1/3cup chicken broth or water
Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for about 30 seconds. Add chicken and cook in hot oil 4 to 5 minutes, or until chicken is no longer pink. Remove chicken from skillet. Add pea pods, red pepper and mushrooms, and cook, stirring, until tender-crisp, about 3 minutes; sprinkle with pepper.
Combine applesauce, vinegar, soy sauce, cornstarch and chicken broth or water. Add chicken to vegetables, add sauce mixture and cook until sauce is thickened and clear, about 4 minutes. Serve over steamed brown rice.
Makes 4 servings. Per serving: 340 cal., 25 g carbo., 16 g total fat (5 g saturated), 70 mg chol., 5 g dietary fiber, 670 mg sodium, 25 g pro.
Recipe created for AP by the U.S. Apple Association
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