Thursday, April 11, 2013

Quick and Lean: Recipes for the College Budget (Pt. II)

The second recipes is a version of a stir fry my mom makes in the transitional months, it's warm, but heavy on the fruits and veggies so it's not too heavy on your stomach.

It's called Chicken Apple Stir-Fry.  For this you will need: (serves 1-2)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 Fuji apple (gala and Jonathon also work well, depending on your preference)
  • 1 chicken breast
  • 1/2 cup orange juice
  • 2 TBSP cinnamon
  • slivered almonds (optional)
For this recipe, you should thaw the chicken breast ahead of time, or use the microwave to defrost it.  Once thawed, cube the chicken into bite sized pieces (about 3/4 in-1 in. cubes).  The next prep step is to slice up the apple, and then slice up both of the peppers julienne style (long, thin slices).

Then add the 1/2 cup of orange juice to a large skillet, sprinkle with 1 TBSP of cinnamon and brown the chicken in the mixture.  Be sure to turn the pieces of chicken over from time to time to make sure it doesn't stick.  Once the chicken is browned, add the peppers and apple slices and sprinkle the remaining TBSP of cinnamon over all of the contents of the skillet.  Stir occasionally and cook on medium heat until the peppers and apple slices have softened (if there is ever a point where all of your OJ evaporates, add a little more to the bottom of the skillet).  Optional:  Add 1/4 cup a slivered almonds to the meal just before taking it off of the heat.

This is great served over a bed of basmati white, or brown rice, quinoa, or orzo pasta, or just on it's own!

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