Curried Chicken And Apple Stir Fry
|Apple cider||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Calvados/Brandy||1 1⁄2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Ground coriander||1⁄2 Teaspoon|
|Curry powder||2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Boneless, skinless, chicken breasts/Skinless, boneless chicken thighs||1 Pound|
|Celery rib||1 Large|
|Tart apple||1 Large|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
1. In a small bowl, stir together cider, soy sauce, Calvados, vinegar, cornstarch, coriander, cayenne, and 1 teaspoon of curry powder. Set sauce aside.
2. Season chicken with remaining 1 teaspoon curry powder. In a wok or large frying pan, heat 2 tablespoons of oil over high heat. Add chicken and stir-fry 2 minutes. With a slotted spoon, remove chicken from pan.
3. Add remaining 2 tablespoons of oil to wok. Add celery and apple and stir-fry 2 minutes. Return chicken to pan. Stir sauce briefly to blend cornstarch, add, and cook, stirring, until thickened, about 2 minutes. Stir in walnuts and serve