Chicken with Apple-Vegetable Slaw Stir-Fry

Two posts in one day!  It’s unheard of in the history of the Backstage Baker blog.  But here’s a real food recipe the Backstage Baker made to carry him through a busy week of rehearsals.  So many people asked for the recipe that I just had to post it here right away (and make it myself!)  Please to enjoy.

Chicken with Apple-Vegetable Slaw Stir-Fry
1/2 cup reduced-sodium chicken broth
2 tablespoons cider vinegar
1 tablespoon packed brown sugar
2 teaspoons Dijon-style mustard
2 teaspoons cornstarch
1 clove garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
2 cups sliced fresh Cremini mushrooms
1/4 cup sliced shallots
3 cups coarsley shredded green cabbage
8 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
1 medium tart apple, cored and thinly sliced
Snipped fresh cilantro


For the sauce, stir together the first eight ingredients (through salt) in a bowl. Set aside.

In a wok or very large skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink. Transfer to a bowl.

Heat the remaining 1 tablespoon oil in skillet. Add mushrooms and shallots; cook and stir 2 to 3 minutes. Add cabbage. asparagus, and apple; cook and stir 3 to 5 minutes more or until vegetables are crisp-tender.

Push vegetables from center of wok. Stir sauce; pour into wok. Cook and stir until thickened and bubbly. Return chicken to wok. Cook and stir 1 minute more. Sprinkle with cilantro.  It’s delicious the next day too!


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