Chix-Apple Stir Fry
Source of Recipe
Low Fat and Luscious Book
List of Ingredients
6 dried shiitake mushrooms
12 oz. skinless, boneless chix breast halves
1/4 C. cold water
3 T. frozen orange, apple or pineapple juice concentrates, thawed
2 T. soy sauce
2 t. cornstarch
1/4 t. ginger
1/4 t. cinnamon
1/4 t. ground red pepper
1/4 C. sliced almonds
1 T. cooking oil
2 medium green, red, orange, and/or yellow sweet peppers, cut into thin strips (2 C)
2 medium apples, thinly sliced
2 C. hot cooked brown riceRecipe
In a small bowl, cover mushrooms with warm water and soak for 30 minutes. Rinse and squeeze mushrooms to drain. Disguard stems. Thinly slice caps and set aside. Rinse chix and pat dry. Cut into 1 inch pieces. Set aside. For sauce, in a small bowl stir together cold water, juice, soy sauce, cornstarch, ginger, cinnamon and red pepper. Set aside. Preheat a wok or large skillet over medium-high heat. Add almonds and stir-fry for 2 to 3 minutes or until golden. Remove almonds from the wok. Let the wok or skillet cool. Pour oil in and add mushrooms, peppers and apples and stir-fry for 1 to 2 minutes or until peppers and apples are crisp-tender. Remove from wok. Add chix to hot wok and stir-fry for 3 to 4 minutes or until no longer pink. Push chix from center of wok. Stir sauce and add to center. Cook and stir until thickened and bubbly. Return apple mixture to wok and stir all together to coat. Cook and stir for 1 to 2 minutes more or until heated through. Stir in the almonds. Serve over hot brown rice.
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