3 Chicken breasts, skinless, boneless, diced
1 tbsp + 2 tsp canola oil
8 California dried figs, stemmed and chopped
1 unpeeled red apple, diced
4 ounces snow peas, stem ends removed
1 carrot, peeled and slivered
2 baby bok choy, trimmed
1 scallion, shredded
½ cup cashews
½ cup prepared stir fry sauce |
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Heat large skillet or wok to very hot. Add 1 tablespoon oil and stir-fry chicken until golden; remove and set aside. Add 1 teaspoon oil; reheat pan and add figs, apples, snow peas and carrot; cook for 3-4 minutes. Remove and set aside with chicken. Reheat pan to very hot again and add remaining 1 teaspoon oil. Add bok choy and toss for one minute. Add chicken-fig mixture, scallions, cashews, and stir fry sauce; toss generously to coat. Serve with rice or noodles.
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Stir-Fry Sauce
2/3 cup low-sodium chicken broth
2 tbsp low-sodium soy sauce
½ tsp sugar
2 tsp cornstarch, mixed with
1 tbsp water
For spicy stir-fry sauce, add ¼ teaspoon ground red pepper. |
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