- 4
Ingredients
- 2 garlic cloves, minced
- 1 tablespoon, minced fresh ginger
- 1 teaspoon, ground coriander
- 1 teaspoon, ground cumin
- 1 teaspoon, whole yellow mustard seeds
- 1 pound, boneless, skinless chicken breasts, any fat removed and cut into 1/4-inch thick slice
- 1 tablespoon, flour
- 1 1/2 teaspoons, canola or other vegetable oil
- 1 tart apple, such as Granny Smith, cored and cut into thin wedges
- 3/4 cup, defatted reduced sodium chicken stock
- Salt, to taste
- 1 tablespoon, chopped fresh cilantro or parsley
Preparation
Step 1
1. In a small bowl combine the garlic, ginger, coriander, cumin, and mustard seeds, and stir to blend. Set aside.
2. In a medium bowl, toss together the chicken and flour until the chicken is evenly coated. In a large nonstick skillet or wok, heat 1 teaspoon of the oil over high heat. Shake any excess flour from the chicken, and sauté the chicken until well browned on all sides, about 4 minutes. With a slotted spoon, transfer the chicken to a plate, and set aside.
3. Add the remaining oil and apples to the pan, reduce the heat to medium, and cook, stirring, until the apples are lightly browned, about 3 minutes. Reduce the heat to medium-low, and add the reserved spice mixture. Continue to cook, stirring, until the apples are tender and the garlic is fragrant, 2 to 3 minutes. Add the stock and the reserved chicken, increase the heat to high, and simmer until the sauce is slightly thickened and the chicken is no longer pink inside, about 2 minutes.
4. Season with the salt. Transfer to a serving dish, sprinkle with the cilantro, and serve.