Preparation Time: 30 minutes or less
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.
Serves:  4
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 250 Total Fat: 7.4g Saturated Fat: 0.9g % of Calories from Fat: 26% % of Calories from Saturated Fat: 3%		Protein: 23g Carbohydrates: 24g Cholesterol: 50mg Dietary Fiber: 5g Sodium: 383mg
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.