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Makes 4 servings.


    2 teaspoons sesame oil
    3/4 pound boneless skinless chicken breast
    4 spring onions cut into 1-inch strips
    1/3 pound Chinese pea pods
    1 small sweet red pepper
    1 garlic clove, minced
    10 mushrooms, sliced
    Pepper to taste
    1/3 cup applesauce, unsweetened
    2 tablespoons soy sauce
    2 tablespoons vinegar
    1 tablespoon cornstarch
    1/3 cup chicken broth or water


Heat sesame oil in nonstick skillet or wok.

Dice chicken into bite-size pieces and cook in hot oil.

Remove chicken from skillet.

Add vegetables and cook while stirring until tender crisp; sprinkle with pepper.

Combine applesauce, soy sauce, vinegar, cornstarch, and chicken broth or water.

Add chicken to vegetables, add sauce mixture, and cook until sauce is thickened and clear.

Serve over steamed brown rice.

Approximate Nutritional Analysis (per serving): calories, 227; protein, 30 g; carbohydrates, 13 g; dietary fiber, 3 g; fat, 6 g; cholesterol, 72 mg; sodium, 638 mg; 24% calories from fat.

U.S. Apple Association

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