Fig, Apple, and Chicken Stir-Fry

Fig, Apple, and Chicken Stir-Fry
Author: 
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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!
Ingredients
  • 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)
Instructions
  1. To make the sauce:
  2. In a small bowl, whisk together the broth, soy sauce, water, cornstarch, and sugar until blended and smooth.
  3. To make the stir-fry:
  4. Heat a large skillet or wok over high heat until hot.
  5. Add 1 tablespoon of the oil and the chicken; stir-fry until the chicken is no longer pink and the juices run clear.
  6. Transfer the chicken to a bowl.
  7. Add 1 teaspoon oil to the skillet.
  8. Add the dried figs, apple, snow peas, and carrot; stir-fry for 3 minutes.
  9. Add to the chicken in the bowl.
  10. Add the remaining 1 teaspoon oil, bok choy, and scallion to the skillet; stir-fry for 1 minute.
  11. Return the chicken mixture to the skillet along with ½ cup of the sauce.
  12. Stir-fry until the sauce thickens and boils.
  13. Serve with rice or noodles, if desired.
Nutrition Information
Calories: 250 Fat: 7.4g Saturated fat: 0.9g Carbohydrates: 24g Sodium: 383mg Fiber: 5g Protein: 23g Cholesterol: 50mg