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Saturday, September 10 2016

Chicken meals gets a reboot in this super fresh stir-fry! Crunchy apples and satisfying veggies complement this dish perfectly. While this recipe calls for a wok, you can also use an extra-large skillet.


1/2 - 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
1/2 - teaspoon crushed red pepper
1/2 - teaspoon salt
2 - tablespoons vegetable oil
12 - ounces boneless, skinless chicken thighs, cut into bite-size pieces
2 - cups sliced fresh cremini mushrooms
1/4 - 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.
From the Test Kitchen

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

Nutrition Facts (Chicken with Apple-Vegetable Slaw Stir-Fry)
Per serving: 247 kcal cal., 11 g fat (2 g sat. fat, 5 g polyunsaturated fat, 3 g monounsatured fat), 80 mg chol., 514 mg sodium, 19 g carb., 4 g fiber, 12 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email

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