apple chicken stir-fry

1 pound cubed boneless, skinless, chicken breast

1 1/2 tablespoons vegetable oil

1/2 cup onion, vertically sliced

1 cup (2 medium) carrots, thinly sliced

1 teaspoon dried basil, crushed

1 cup fresh or frozen Chinese pea pods

1 tablespoon water

1 medium apple, cored and thinly sliced

2 cups cooked rice

Stir-fry cubed chicken breast in 1 tbsp. vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet. Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir-fry 2 minutes. Remove from heat; stir in apple. Add to chicken, serve hot over cooked rice. Makes 4 servings.

Recipe courtesy U.S. Apple Association