CHICKEN AND APPLE SLAW STIR-FRY

This is a recipe for two from Diabetic Living. I would never make this as I refuse to eat chicken but for the many of you who do, here it is.

1/2 cup reduced sodium chicken broth
2 tbsp cider vinegar
1 tbsp packed brown sugar (I would change that to 1 tbsp Splenda brown sugar blend.)
2 tsp Dijon-style mustard
2 tsp cornstarch
1 garlic clove, minced
1/2 tsp crushed red pepper
1/2 tsp salt
2 tbsp vegetable oil (I recommend canola or olive)
12-oz skinless, boneless chicken thighs, cut into bite-size pieces
2 cups sliced, fresh, cremini mushrooms
1/4 cup sliced shallots
3 cups coarsely shredded green cabbage
8-oz fresh asparagus spears, trimmed and cut into 2-inch pieces
1 medium tart apple, cored and sliced thin

To make sauce: Combine the first eight ingredients in a bowl.

In an extra-large nonstick wok or 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook, stirring, 4 to 6 minutes or until no longer pink. Transfer to a bowl.

Heat the remaining oil in same skillet. Add mushrooms and shallots; cook, stirring, 2 to 3 minutes. Add cabbage, asparagus, and apple; cook, stirring, 3 to 5 minutes or until vegetables are crisp tender. Push veggies from center of wok. Stir sauce and pour into wok. Cook, stirring, until thickened and bubbly. Return chicken to wok. Cook, stirring for another minute.

Yield: 2 (1 1/2 cup) servings
Per serving: 247 calories, 11 g (2 sat) fat, 514 mg sodium, 19g carbs (4g fiber, 12g sugars) 20 g protein

Note: File Photo