Autumn Apple Chicken Stir-Fry


  • 1 lb Chicken Strips for Stir-Fry (A few ounces more is better than less)
  • 2 Honey Crisp Apples, cut into 1/2″ pieces
  • 1 cup chicken stock
  • 1/4 cup apple juice (Can substitute with apple sauce or apple cider)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons soy sauce
  • 1/4 cup extra-virgin olive oil
  • 1 Medium White Onion, Chopped
  • Pinch of Ground Cinnamon
  • Salt & Pepper, to taste
  • 2 Tbsp Fresh Grated Ginger (Optional, but suggested)
  • 1 Cup Rice – Cook according to directions. Serve chicken stir-fry over steamed rice.

How to:

  1. In a small bowl, whisk together chicken broth, apple juice, cornstarch, lemon juice, soy sauce, and fresh ginger (optional). Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over cooked rice.