- 1 cup chicken stock
- 1/4 cup apple juice
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons soy sauce
- 1/4 cup extra-virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
- 2 large sweet apples (like Fuji or Honeycrisp), cut into 1/2-inch pieces
- 1 medium onion, chopped
- Pinch of ground cinnamon
- Kosher salt
- Fresh ground black pepper
- Steamed rice, for serving
How to make this recipe
In a small bowl, whisk together chicken stock, apple juice, cornstarch, lemon juice and soy sauce. Set aside.
In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer to a plate.
Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and stir-fry for 3 minutes. Add the apples and cinnamon and stir-fry until the apples are crisp-tender, about 3 to 5 minutes.
Stir the chicken stock mixture into the skillet and cook until thickened, about 1 to 2 minutes. Stir in the chicken and cook until heated through, about 1 to 2 minutes. Season with salt and pepper. Serve with rice.