CHICKEN TERIYAPPLE

CHICKEN TERIYAPPLE

Makes 4 servings.
No Count

spray oil 
300g boneless skinless chicken breast
4 spring onions cut into 1-inch strips 
100g mange tout or sugar snap peas

1 small sweet red pepper
1 garlic clove, minced
10 mushrooms, sliced
Pepper to taste 
75g applesauce, unsweetened   (make with small cooking apple, no added sugar) 
2 tablespoons soy sauce
2 tablespoons vinegar 
50ml cup chicken stock or water

Heat spray oil in nonstick pan or wok.

Dice chicken into bite-size pieces and cook in hot pan. Remove chicken.

Add vegetables and cook while stirring until tender crisp; sprinkle with pepper.

Combine applesauce, soy sauce, vinegar, and chicken stock or water.

Add chicken to vegetables, add sauce mixture, and cook until sauce is thickened and clear.

Serve over steamed brown rice.