Rush-hour relief, snappy taste

The combination of ginger and apple works a kind of magic on the chicken, and a touch of Asian influence completes the palatable whole.

If you happen to have guests to entertain, well — that’s their good luck to share this.

Ginger Apple Chicken Stir-Fry

(Start to finish 40 minutes)

2 teaspoons sesame oil

2 garlic cloves, minced

2 tablespoons minced ginger root

1 pound boneless skinless chicken breast, cut into strips

1/3 pound pea pods

1 small sweet red pepper, cut into strips

10 shiitake and/or white mushrooms, sliced

1/4 teaspoon pepper

1/3 cup applesauce, unsweetened

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

1 tablespoon cornstarch

1/3 cup chicken broth or water

Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for about 30 seconds. Add chicken and cook in hot oil 4 to 5 minutes, or until chicken is no longer pink. Remove chicken from skillet.

Add pea pods, red pepper and mushrooms, and cook, stirring, until tender-crisp, about 3 minutes; sprinkle with pepper.

Combine applesauce, vinegar, soy sauce, cornstarch and chicken broth or water.

Add chicken to vegetables, add sauce mixture and cook until sauce is thickened and clear, about 4 minutes. Serve over steamed brown rice.

Makes 4 servings.

Nutrition information per serving: 340 cal., 25 g carbo., 16 g total fat (5 g saturated), 70 mg chol., 5 g dietary fiber, 670 mg sodium, 25 g pro.

(Recipe created for AP by the U.S. Apple Association)