|Preparation Time: 30 minutes or less|
|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.
|1 Cup of Fruits and Vegetables per Serving|
|Fruit and /or Veggie color(s):|
|Nutrition Information per Serving:|
Total Fat: 7.4g
Saturated Fat: 0.9g
% of Calories from Fat: 26%
% of Calories from Saturated Fat: 3%
|Protein: 23g |
Dietary Fiber: 5g
|Each serving provides: An excellent source of vitamin A, vitamin C and a good source of folate, calcium, magnesium, potassium and fiber.|
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.