MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken w/Apple-Vegetable Slaw Stir-Fry
Categories: Poultry, Fruits, Vegetables, Chilies, Mushrooms
Yield: 4 Servings

1/2 c Chicken broth
2 tb Cider vinegar
1 tb Packed brown sugar
2 ts Dijon-style mustard
2 ts Cornstarch
1 cl Garlic; minced
1/2 ts Crushed red pepper
1/2 ts Salt
2 tb Oil
12 oz Skinned chicken thighs; in
- bite-size pieces
2 c Sliced fresh cremini
- mushrooms
1/4 c Sliced shallots
3 c Coarse shredded green
- cabbage
8 oz Fresh asparagus spears;
- trimmed, in 2" pieces
1 md Tart apple; cored, thin
- 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.

TIP: Change things up and serve this stir-fry over
nutrient-loaded oven-roasted sweet potato slices instead
of plain white rice.

Makes: 4 servings

Better Homes & Gardens | September 2017

MM Format by Dave Drum - 21 September 2017

Uncle Dirty Dave's Archives

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