Washington Apple and Chicken Stir-Fry

The Foodies' KitchenApril 8, 2025

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When weeknights get busy, a quick and flavorful stir-fry is always a great solution. This Washington Apple and Chicken Stir-Fry brings a perfect balance of sweet and savory, combining tender chicken, crisp Fuji apples, and colorful vegetables in a light yet satisfying dish. The natural sweetness of Fuji Washington apples adds a fresh twist, complementing the savory umami flavors of the soy-based sauce. It’s a simple, wholesome meal that comes together in under 30 minutes, making it ideal for busy schedules without sacrificing taste. These are the types of recipe we love to share for weekday meals.

What makes this stir-fry even better is its versatility. Serve it over steamed rice for a comforting meal, pair it with noodles for extra heartiness, or enjoy it on its own for a lighter option. The quick-cooking method keeps the vegetables crisp, while the honey-soy glaze adds just the right amount of richness. Whether you are meal prepping for the week or looking for a fast, fresh dinner idea, this dish is a must-try.

Helga & Kitty

Washington Apple and Chicken Stir-Fry

Yields 4 servings

Ingredients, for the Stir-Fry:
2 tablespoons vegetable oil
1 lb. chicken breast or thigh strips
1 large Fuji Washington apple, julienned
½ onion, thinly sliced
1 red bell pepper, julienned
1 cup snap-peas, trimmed
1 clove garlic, minced
1 teaspoon grated fresh ginger
sesame seeds, for serving
2 green onions, thinly sliced, for serving

Ingredients, for the sauce:
3 tablespoons soy sauce
1 ½ tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Directions:

For the sauce, in a small bowl, whisk together soy sauce, honey, apple cider vinegar, and cornstarch slurry. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 5-7 minutes, or until golden brown and cooked through. Remove and set aside.
Add the remaining 1 tablespoon of oil to the same skillet. Add the onion and cook until translucent. Toss in the garlic and ginger, stirring until fragrant (about 30 seconds). Add the apples, bell peppers, and snap peas. Stir-fry for 3-4 minutes, keeping the veggies crisp tender.
Return the chicken to the skillet with the veggies. Pour the sauce over everything and toss to coat. Cook for an additional 1-2 minutes, letting the sauce slightly thicken and the flavors meld together.
Serve hot over steamed rice. Garnish with sesame seeds and chopped green onions.

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