150 153rd Ave,
Madeira Beach, FL 33708
Fig, Apple, and Chicken Stir-Fry
Source: Recipe courtesy of Produce for Better Health Foundation (PBH)
This veggie packed dish provides an excellent source of vitamin A, vitamin C and a good source of folate, calcium, magnesium, potassium and fiber.
Number of Servings: 4
Quick to prepare
Packed with fruits and veggies!
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 pieces1 scallion, sliced
rice or noodles for serving (optional)
To make the sauce:
1. In a small bowl, whisk together the broth, soy sauce, water, cornstarch, and sugar until blended and smooth.
To make the stir-fry:
1. Heat a large skillet or wok over high heat until hot.
2. Add 1 tablespoon of the oil and the chicken; stir-fry until the chicken is no longer pink and the juices run clear.
3. Transfer the chicken to a bowl.
4. Add 1 teaspoon oil to the skillet.
5. Add the dried figs, apple, snow peas, and carrot; stir-fry for 3 minutes.
6. Add to the chicken in the bowl.
7. Add the remaining 1 teaspoon oil, bok choy, and scallion to the skillet; stir-fry for 1 minute. 8. Return the chicken mixture to the skillet along with 1/2 cup of the sauce.
9. Stir-fry until the sauce thickens and boils.
10. Serve with rice or noodles, if desired.
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
Updated July 25, 2013
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