Fig, Apple, and Chicken Stir-Fry
Author: Recipe courtesy of Produce for Better Health Foundation (PBH)
Recipe type: Entrees
This veggie packed dish provides an excellent source of vitamin A, vitamin C and a good source of foliate, calcium, magnesium, potassium and fiber. Quick to prepare; Packed with fruits and veggies!
- ⅔ cup low-sodium chicken broth
- 2 tablespoons light soy sauce
- 1 tablespoon water
- 2 teaspoons cornstarch
- ½ 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 ½-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 ½ cup of the sauce.
- Stir-fry until the sauce thickens and boils.
- Serve with rice or noodles, if desired.
Calories: 250 Fat: 7.4g Saturated fat: 0.9g Carbohydrates: 24g Sodium: 383mg Fiber: 5g Protein: 23g Cholesterol: 50mg