Chicken gets a re-boot in this super fresh stir fry! Crunchy apples and satisfying veggies compliment this dish perfectly.
½ cup 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
½ teaspoon crushed red pepper
½ teaspoon salt
2 tablespoons vegetable oil
12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
2 cups sliced fresh cremini mushrooms
¼ cup sliced shallots
3 cups coarsley 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
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.
Change things up and serve this stir-fry over nutrient-loaded oven-roasted sweet potato slices instead of plain white rice.
Photo: Blaine Moats
Source: Better Homes and Gardens