Categories: Asian, Gluten-Free, Poultry

Ingredients

• 1/3 cup low-sodium chicken broth
• 1 tablespoons light soy sauce
• 1/2 tablespoon water
• 1 teaspoon cornstarch
• 1/4 teaspoon sugar
• 1/2 tablespoon + 1 teaspoon canola oil
• 6 oz. boneless, skinless chicken breast halves, cut into bite-size chunks
• 4 dried figs, chopped
• 1 small red apple, cored and cut into 1/2-inch cubes
• 2 oz. snow peas, trimmed
• 1 small carrot, cut diagonally into thin slices
• 1 cups bok choy, cut into 1-inch pieces
• 1/2 scallion, sliced

Directions

1. To make the sauce:

2. In a small bowl, whisk together the broth, soy sauce, water, cornstarch, and sugar until blended and smooth.

3. To make the stir-fry: Heat a large skillet or wok over high heat until hot.

4. Add 1 tablespoon of the oil and the chicken; stir-fry until the chicken is no longer pink and the juices run clear.

5. Transfer the chicken to a bowl. Add 1 teaspoon oil to the skillet. Add the dried figs, apple, snow peas, and carrot; stir-fry for 3 minutes. Add to the chicken in the bowl. Add the remaining 1 teaspoon oil, bok choy, and scallion to the skillet; stir-fry for 1 minute.

6. Return the chicken mixture to the skillet along with 1/2 cup of the sauce.

7. Stir-fry until the sauce thickens and boils. Serve with rice or noodles, if desired.

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