Whenever I get to a point when I can’t think of any new recipes to try, I turn to a stir fry. It’s simple to make, and a great way to get in protein, vegetables, and carbs into one meal. It’s also incredibly affordable, as you can pretty much throw anything you have on hand into it.

The best stir fry recipe I have used so far is from my 5 A Day cookbook. It incorporates tons of vegetables, as well as fruits that are currently in season. Add chicken if you’d like, or thrown in some more veggies to the mix to make this very easy, yet tastefully complex meal.

Fig, Apple, and Chicken Stir-Fry

Sauce:
2/3 cup low-sodium chicken broth (veg heads: use vegetable broth instead)
2 tablespoons light soy sauce
1 tablespoon water
2 teaspoons corn starch
1/2 teaspoon sugar

Stir-Fry
1 tablespoon, plus 2 teaspoons canola oil (you can use vegetable oil, too)
3 boneless, skinless chicken breast halves, cut into bite sized 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 slices
2 baby bok choy, cut into 1-inch pieces
1 scallion, sliced
hot cooked rice or noodles, for serving- optional

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Fruits and Veggies gettin’ happy

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.

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Fig, Apple, and Chicken Stir-Fry

I limited the amount of chicken that I used, since I am not a huge meat lover in all foods. I also didn’t have any bok choy, so omitted it. I also used frozen sugar snap peas, since my grocery store’s produce selection is extremely limited. I also used Thai jasmine rice because it cooks a lot faster than regular brown rice.

This is such a great meal. I never grow tired of the unique combination of the sweetness of the apple and fig, and the tangy snap peas and bok choy. Feel free to use any sort of veg/fruit mixture you please. Experiment, and enjoy.

 

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