Chicken Apple Saute

This unexpected sweet-savory chicken dish proves that fruit and stir-fry can work beautifully together. Strips of boneless chicken sear quickly in a hot non-stick skillet, then come out while the vegetables cook tender-crisp. Sliced apples (Golden Delicious works well for its balance of sweet and tart) join the pan briefly, just long enough to soften without falling apart. The simple sauce comes together with apple juice, white vinegar, soy sauce, and cornstarch, building a glossy glaze that ties together the savory chicken, the bright vegetables, and the slightly caramelized apple. The technique is fast and clean. Total active cook time runs about 20 minutes, and the result lands somewhere between a Chinese stir-fry and a Normandy-style apple sauté. Serve over rice or noodles to soak up every drop of the glossy sauce.

Pro Tips

• Use Golden Delicious or another firm-but-sweet apple. Soft baking apples turn to mush in the hot skillet.
• Cut the chicken into uniform strips so they cook through at the same rate. Mixed sizes create some dry pieces and some undercooked.
• Stir the cornstarch into the apple juice before adding to the skillet. Adding raw cornstarch directly creates lumpy sauce.
• Slice the celery diagonally for both visual interest and even cooking time.

Variations

• Use boneless thighs instead of breast for richer, more forgiving meat that resists overcooking.
• Add a teaspoon of grated ginger with the vegetables for a warming Asian-leaning lift.
• Substitute pear and pear nectar for an even softer, more delicate fruity profile.