1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup (2 medium) carrots, thinly sliced
1 1/2 tsp. vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 tsp. dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 Tbsp. oil
1 Tbsp. water
2 cups cooked rice
Stir fry cubed chicken breast in 1 Tbsp. vegetable oil in non-stick 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 apples. Add to chicken, serve hot over cooked rice. Makes 4 servings.
Nutritional Analysis Per Serving: Calories, 365; Fat, 9 g; Cholesterol, 62 mg; Fiber, 3 g; Sodium, 71 mg; Percent calories from Fat, 22%.