Chicken with Apple-Vegetable Slaw Stir-Fry
https://www.bhg.com/recipe/chicken-with-apple-vegetable-slaw-stir-fry/
Makes: 4 Servings
Serving Size: 1 1/2 Cups Each
Makes: About 6 Cups
Start To Finish: 40 Minutes
Chicken with Apple-Vegetable Slaw Stir-Fry
Ingredients
1/2 up reduced-sodium chicken broth
2 Tablespoons cider vinegar
1 tablespoon packed brown sugar
2 teaspoons Dijon-style mustard
2 teaspoons cornstarch
1 clove garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
2 cups sliced fresh cremini mushrooms
1/4 cup sliced shallots
3 cups coarsely shredded green cabbage
8 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
1 medium tart apple, cored and thinly sliced
Snipped fresh cilantro
Directions
For sauce, in a bowl stir together the first eight ingredients (through salt).
In a wok or very large skillet heat 1 Tbsp. of the oil over medium-high heat. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink. Transfer to a bowl. Heat the remaining 1 Tbsp. oil in skillet. Add mushrooms and shallots; cook and stir 2 to 3 minutes. Add cabbage. asparagus, and apple; cook and stir 3 to 5 minutes more or until vegetables are crisp-tender.
Push vegetables from center of wok. Stir sauce; pour into wok. Cook and stir until thickened and bubbly. Return chicken to wok. Cook and stir 1 minute more. Sprinkle with cilantro.
TIP: Change things up and serve this stir-fry over nutrient-loaded oven-roasted sweet potato slices instead of plain white rice.
Nutrition Facts Per serving:
247 kcal; 11 g fat ; (2 g sat. fat; 5 g polyunsaturated fat; 3 g monounsaturated fat); 80 mg cholesterol; 514 mg sodium;19 g carb; 4 g fiber;12 g sugar; 20 g protein.
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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