Chicken Stir Fry
1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice
Stir fry cubed chicken breast in 1/2 teaspoon 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. Serves 4.