- Cut 1 lb. boneless skinless chicken breast into bite-size cubes. Heat a nonstick skillet with 2 teaspoons canola oil over medium-high heat. Add the chicken cubes. Cook until lightly brown. Remove from skillet.
- Add 2 teaspoons canola oil to the skillet and heat. Add 1 cup thinly sliced fresh carrots and ½ cup chopped fresh onion. Cook until carrots are slightly tender.
- Stir in 1 teaspoon crushed dried basil, 1 Tbsp. low-sodium chicken broth and 1 cup fresh pea pods. Stir fry for 2 minutes. Remove from heat.
- Stir in 1 medium cored and thinly sliced fresh Fuji or Winesap apple. Add back the cooked chicken and stir to combine ingredients. Serve over hot rice.
Makes 4 servings.