19 Dec Pepper Jelly for Dinner: Glazed Apple-Chicken Stir Fry
Coughcoughcoughcoughicecreamcoughcoughcoughcough. . . .
But first, you have to eat your main dish; nobody will argue that one, once they find out what it is.
When it’s Glazed Apple-Chicken Stir Fry, don’t count on there being any leftovers.
Here’s how to make it:
1 tbs olive oil
1 tsp. curry powder – any strength (suit yourself!)
garlic to taste
2 c. shredded cabbage (you can use cole slaw mix if you want.)
1 c. splintered carrots
1 large apple, peeled, cored, coarsely chopped
1/2 c. Apple Jalapena pepper jelly
1/4 c. golden raisins
3 c. cooked chicken, julienned
3 cups cooked rice, any kind
Heat the oil and curry in a large skillet over high heat; add garlic to taste. Toss in the shredded cabbage, carrots, and apple; stir and cook for five minutes. Then add pepper jelly and cook until the vegetables and apples are tender-crisp – just under ten minutes. Add more pepper jelly to taste.
Add the raisins and chicken and mix thoroughly. Add the rice and stir-fry for about five minutes, or until the cooked chicken is hot.
Garnish with whatever you like, and serve while it’s hot.
This recipe will serve 4-5 people with moderate appetites. Double the recipe if you’ve got really hungry people to feed.
If you have ice cream for dessert, leave the pepper jelly on the table.