Fig, Apple, and Chicken Stir-Fry
By 30 Minutes or Less
You can find the dried figs this recipe calls for in the fresh produce or dried fruit section of the store.
- 2/3 cup low-sodium chicken broth
2 tablespoons light soy sauce
1 tablespoon water
2 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon + 2 teaspoons canola oil
12 oz. (3) boneless, skinless chicken breast halves, cut into bite-size chunks
8 dried figs, chopped
1 medium red apple, cored and cut into 1/2-inch cubes
4 oz. snow peas, trimmed
1 medium carrot, cut diagonally into thin slices
2 cups bok choy, cut into 1-inch pieces
1 scallion, sliced
rice or noodles for serving (optional)
To make the sauce: In a small bowl, whisk together the broth, soy sauce, water, cornstarch, and sugar until blended and smooth.
To make the stir-fry: Heat a large skillet or wok over high heat until hot.
Add 1 tablespoon of the oil and the chicken; stir-fry until the chicken is no longer pink and the juices run clear.
Transfer the chicken to a bowl.
Add 1 teaspoon oil to the skillet.
Add the dried figs, apple, snow peas, and carrot; stir-fry for 3 minutes.
Add to the chicken in the bowl.
Add the remaining 1 teaspoon oil, bok choy, and scallion to the skillet; stir-fry for 1 minute.
Return the chicken mixture to the skillet along with 1/2 cup of the sauce.
Stir-fry until the sauce thickens and boils.
Serve with rice or noodles, if desired.
Each serving provides: An excellent source of vitamin A, vitamin C and a good source of folate, calcium, magnesium, potassium and fiber.
- Total Fat:7.4g
- Saturated Fat:0.9g
- Dietary Fiber:5g
- % of Calories from Fat:26%
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