| 4 tsp Cornstarch | | 1 cup Apple juice | | 2 tbl Reduced-sodium soy sauce | | 2 tbl White wine vinegar | | 12 tsp Red pepper flakes, crushed | | 1/3 cup Water | | 3/4 lb Boneless, skinless chicken breasts | | Cut into thin strips | | 1 tsp Ground 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 green bell pepper, seeded, sliced | | 2 clv garlic, finely chopped | | 1 tbl Ginger, fresh, peeled, finely chopped | | 1 x salt to taste | | 4 cup Cooked brown or white rice | | 1/4 cup Cashews, chopped |
| | In a small bowl whisk the cornstarch , apple juice, soy sauce , vinegar , pepper flakes and 1/3 cup water. Set aside. | | Seaon the meat on all sides with the coriander and pepper. Heat 1 teaspoon of the oil in a large skillet or wok over medium-high to high heat. Stir-fry the chicken until seared, 2 to 3 minutes. Remove with a slotted spoon to a plate. | | Add the remaining 1 teaspoon of oil to the pan. Add the apple, onion and bell pepper and sitr-fry until lightly browned on the edges and beginning to soften, about 2 minutes. Add the garlic and ginger and stir-fry for 30 seconds. Reduce the heat to medium. Stir the sauce and add it to the pan, along with the chicken and any accumulated juices. Cook, stirring almost constantly, until the sauce comes to a boil, thickens and turns translucent, about 3 minutes. Season with salt to taste. Spoon the sitr-fry over the hot rice and sprinkle with the chopped cashews . |
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