Ingredients

Start to finish 40 minutes

2 teaspoons sesame oil
2 garlic cloves, minced
2 tablespoons minced ginger root
1 pound boneless skinless chicken breast, cut into strips
1/3 pound pea pods
1 small sweet red pepper, cut into strips
10 shiitake and/or white mushrooms, sliced
1/4 teaspoon pepper
1/3 cup applesauce, unsweetened
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
1/3 cup chicken broth or water

Directions

Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for about 30 seconds. Add chicken and cook in hot oil 4 to 5 minutes, or until chicken is no longer pink. Remove chicken from skillet. Add pea pods, red pepper and mushrooms, and cook, stirring, until tender-crisp, about 3 minutes; sprinkle with pepper.

Combine applesauce, vinegar, soy sauce, cornstarch and chicken broth or water. Add chicken to vegetables, add sauce mixture and cook until sauce is thickened and clear, about 4 minutes. Serve over steamed brown rice.

Makes 4 servings.

Nutrition information per serving: 340 cal., 25 g carbo., 16 g total fat (5 g saturated), 70 mg chol., 5 g dietary fiber, 670 mg sodium, 25 g pro.