Ingredients:
1 pound cubed boneless, skinless, chicken breast
1 1/2 tablespoons vegetable oil
1/2 cup onion, vertically sliced
1 cup (2 medium) carrots, thinly sliced
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon water
1 medium apple, cored and thinly sliced
2 cups cooked rice
Directions:
1. Stir-fry cubed chicken breast in 1 tablespoon vegetable
oil in nonstick skillet until lightly browned and cooked.
Remove from skillet.
2. Stir-fry onion, carrots, and basil in oil in same skillet
until carrots are tender.
3. Stir in pea pods and water; stir-fry 2 minutes. Remove from
heat; stir in apple.
Add to chicken, serve hot over cooked
rice.
Makes 4 servings.
Morgan Orchard is owned and operated by Eric and Kathy Johnson. It is a Limited Liability Company
