Ginger Apple Stir-Fry
Chelan Fresh Marketing
2 teaspoons sesame oil
2 garlic cloves, minced
2 tablespoons minced ginger
1 pound boneless, skinless chicken
breast, cut into strips
4 green onions, sliced
1/3 pound sugar snap peas or
snow peas
1 small red or orange bell pepper,
cut into strips
10 shiitake and/or white
mushrooms, sliced
1/4 teaspoon ground black pepper
1/3 cup unsweetened applesauce
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon cornstarch
1/3 cup chicken broth or water
2 medium apples, cored and sliced
(Granny Smiths or other variety)
Steamed brown rice, for serving
Add chicken and cook in hot oil until no longer pink in the center. Remove from
the skillet.
Add vegetables to the pan and cook, stirring, until tender-crisp. Sprinkle with pepper.
In a bowl, combine applesauce, soy sauce, vinegar, cornstarch and chicken broth
or water.
Add chicken to the vegetables, stir in the applesauce mixture, and cook until the
sauce is thickened and clear. Stir in apples during the last 5 minutes.
Serve over steamed brown rice. Makes 4 servings.
Nutritional information: Each stir-fry serving has 340 calories, 25 g protein,
25 g carbohydrates, 16 g fat, 5 g saturated fat, 70 mg cholesterol, 5 g fiber,
670 mg sodium.
Recipe courtesy of U. S. Apple Association.
Heat oil in a nonstick skillet or wok over medium heat. Add garlic and ginger, and stir
for approximately 30 seconds.
