Ingredients

• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 2 tablespoons minced ginger root
• 1 lb. boneless, skinless chicken breast, sliced into thin bite-size strips
• 4 green onions, sliced
• 1/3 lb. sugar snap peas or snow peas
• 1 small red or orange bell pepper, cut into strips
• 10 white or shitake mushrooms, sliced
• 1/4 teaspoon ground black pepper
• 1/3 cup unsweetened applesauce
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon cornstarch 1/3 cup chicken broth (or water)
• 2 medium apples, cored, peeled and sliced
• rice (rice blend, brown or other rice) for serving

Directions

In a small mixing bowl, whisk together apple sauce, soy sauce, vinegar, cornstarch and chicken broth (or water). Set aside near cooking area.

Heat sesame oil in a nonstick skillet (or nonstick wok) over medium heat. Add garlic and ginger and stir-fry for about 30 seconds. Add chicken and cook for about 3-5 minutes or until no pink color remains (add a few drops of additional sesame oil if skillet seems too dry). Remove chicken from skillet and place in a bowl near cooking area.

Add vegetables to skillet and cook over medium heat, stirring frequently until tender-crisp (about 3 minutes). (Note: If skillet seems too dry, add a few occasional drops of water as needed.) Sprinkle with pepper and briefly stir to combine.

Return chicken to the skillet, then stir in apple slices. Allow to heat through, stirring frequently (about 1 minute). Briefly whisk applesauce mixture again, then pour into skillet and stir to combine. Cook until the sauce has thickened slightly and as soon as apples are slightly tender (about 1-2 minutes).

Serve over a rice blend, brown rice or other preferred rice.