Low-Fat Apple Chicken Stir-Fry



4 servings



1/2 cup onion, vertically sliced
1 md. Fuji or
Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1/2 tsp. vegetable oil
1 lb. cubed boneless, skinless, chicken breast
1 tsp. dried basil, crushed
1 cup fresh or
frozen Chinese pea pods
1 tbsp. oil
1 tbsp. water
2 cups cooked rice


Stir fry cubed chicken breast in 1/2 tsp. vegetable oil in non-stick skillet until lightly browned and cooked. Remove from skillet. Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir-fry 2 minutes. Remove from heat; stir in apples. Add to chicken, serve hot over cooked rice.

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1 Recipe Reviews


Sarah reviewed Low-Fat Apple Chicken Stir-Fry on January 9, 2004

I thought this recipe was awesome. It was great. My children loved it and so did I.