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Ingredientes
- 4 tsp Cornstarch
- 1 c. Apple juice
- 2 Tbsp. Reduced-sodium soy sauce
- 2 Tbsp. White wine vinegar
- 1/2 tsp Red pepper flakes, crushed
- 1/3 c. Water
- 3/4 lb Boneless, skinless chicken breasts Cut into thin strips
- 1 tsp Grnd coriander
- 1/2 tsp Black pepper
- 2 tsp Vegetable oil (divided)
- 1 lrg Tart apple, such as Granny Smith Cored, peeled, thinly sliced
- 1 med Onion, cut into 1/2-inch slices
- 1 x Red or possibly green bell pepper, seeded, sliced
- 2 clv garlic, finely minced
- 1 Tbsp. Ginger, fresh, peeled, finely minced
- 1 x salt to taste
- 4 c. Cooked brown or possibly white rice
- 1/4 c. Cashews, minced
Direcciones
- In a small bowl whisk the cornstarch, apple juice, soy sauce, vinegar, pepper flakes and 1/3 c. water. Set aside.
- Seaon the meat on all sides with the coriander and pepper. Heat 1 tsp. of the oil in a large skillet or possibly wok over medium-high to high heat. Stir-fry the chicken till seared, 2 to 3 min. Remove with a slotted spoon to a plate.
- Add in the remaining 1 tsp. of oil to the pan. Add in the apple, onion and bell pepper and sitr-fry till lightly browned on the edges and beginning to soften, about 2 min. Add in the garlic and ginger and stir-fry for 30 seconds. Reduce the heat to medium. Stir the sauce and add in it to the pan, along with the chicken and any accumulated juices. Cook, stirring almost constantly, till the sauce comes to a boil, thickens and turns translucent/soft, about 3 min. Season with salt to taste. Spoon the sitr-fry over the warm rice and sprinkle with the minced cashews.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1076g | |
| Calories 892 | |
| Calories from Fat 250 | 28% |
| Total Fat 29.12g | 36% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.3g | |
| Cholesterol 128mg | 43% |
| Sodium 2196mg | 92% |
| Potassium 1737mg | 50% |
| Total Carbs 98.79g | 26% |
| Dietary Fiber 11.7g | 39% |
| Sugars 55.47g | 37% |
| Protein 61.96g | 99% |
