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Chicken Apple Stir-Fry

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Chicken Apple Fennel Hash Stir Fry Reipce delicious and easy Chicken Apple Stir Fry

This stir-fry is easy to make and has a burst of flavor from the chicken, apples and fennel bulb. It’s a great  easy meal idea and delicious for breakfast as well.

If you’re looking for a fast and inexpensive dinner idea, I suggest this!

Chicken Apple Stir-Fry
 
Chicken Apple Fennel Hash Stir Fry Reipce delicious and easy Chicken Apple Stir Fry
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Author:
Recipe type: Main
Serves: 4-6

Ingredients
  • 3 chicken breasts or the meat from 1 whole roasted chicken
  • 2 tablespoons butter or coconut oil
  • 2 apples
  • 1 onion
  • 1 bulb of fennel (can replace with another onion if you don’t like the taste of Fennel)
  • 1 teaspoon each of salt, pepper, garlic powder and basil

Instructions
  1. There are two ways to make this recipe.
  2. Stovetop: Cut the chicken into bite sized pieces. If chicken is raw, heat butter/coconut oil in large skillet or wok until melted. Add chicken and cook on medium/high heat until chicken is cooked through. (If chicken is pre-cooked, cook the vegetables first then add chicken) While cooking, cut the apples and onion into bite sized pieces (1/2 inch) and thinly slice the fennel bulb into thin slivers. Add all to skillet or wok, add spices and continue sauteing until all are cooked through and fragrant. This will take approximately 10-12 minutes.
  3. Oven: Preheat oven to 375. Grease a large baking sheet with butter or coconut oil. Chop the chicken and place on baking sheet. Cut onions and apples into bite sized pieces and sprinkle on top of chicken. Thinly sliver the fennel bulb and sprinkle on top of onion/apple mix. Sprinkle with spices and place in the oven. Bake for 30-40 minutes until chicken is completely cooked through. Turn over once at about 20 minutes and add more coconut oil if needed.
  4. Enjoy!

Ever cooked with Fennel? What do you use it for? Tell me below!

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  • Jessica West

    I use fennel in place of celery. I can’t stand celery, but it’s used in tons of recipes, especially soups. I read somewhere to use fennel instead, because it has a similar crunchiness. Fennel makes soup especially amazing, giving it a different depth of flavor. I love it in everything – it obviously has a completely different taste from celery, but if you like it, try it.

  • http://www.theiveyleague.blogspot.com/ Kati

    Yum! I’ve never cooked with fennel before…I’ll have to try it!  I make something similar with pork chops, sweet potato, and apples. :> Plus cinnamon.

  • Jamie

    Oh, this sounds good! I will buy some fennel at the farmers market tomorrow morning and give this a try! Thanks for the great idea!

  • Jamie Scheer

    Made this tonight with the fennel from the farmers market…fennel (at least this fennel) was different than I thought it would be.  The middle stalk was very tough and so I peeled the ‘leaves’ off and thinly sliced them.  I really liked this dish.  It was easy and I got to use a new ingredient that I have never tried.  I added some fresh basil from my garden on top to finish it and served with slices tomatoes from my garden.  We had a great dinner, thanks for the great recipe!  Will make again.

  • Sharon

    I use fennel with peas and onions. Just slice fennel, and onions, saute’ until onion is almost translucent, then add 1 pkg. frozen peas and put the lid on. Steam just until peas are bright green. Thanks for the new recipe to try.

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  • Meg

    I slice the fennel with a mandolin slicer, add some quartered artichoke hearts (drained), toss it with a dressing made of minced garlic, lemon juice, mustard and olive oil, then top with shaved parmesan cheese. Love it.

  • http://www.facebook.com/catieschamel Catie Meyer Schamel

    I’d love that recipe!

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