Stir-fry is one of my favorite dinners. They’re quick and easy to prepare, packed with flavor, and packed with a good serving of veggies. I frequently use pre-cooked leftover meat for the protein in my stir-fries, which makes preparation even faster.
And if there’s a bit of stir-fry left over, I like to mix it with scrambled eggs in the morning for a hearty and healthy breakfast. Two meals in one is definitely a win!
Chicken, Apple and Fennel Stir-Fry
I like to make this stir-fry in the fall when the apples are in season. The apples give it a nice sweet / tangy burst and the fennel gives it a little sweet spice. I usually use leftover chicken already cooked and grilled is my favorite.
If it’s a busy night and we eat in a hurry, this stir-fry easily turns into a cold chicken salad. Since apples and fennel are both delicious raw, I simply chop all the ingredients and mix them with mayonnaise and spices.
What should i know about fennel?
Fresh fennel is a fairly common ingredient that it’s usually not too hard to find in grocery stores. It has a white bulb on the bottom about the size of a medium-large onion. The green stems spring from the bulb and are topped with feathery greens that look a bit like dill.
To use fresh fennel, slice or chop the bulb and sauté or eat fresh. The stems are a bit tough so I usually don’t use them, but I know they can be chopped up and used in soups and salads. Greens are so pretty and delicate and are very tasty in salads.
Fennel tastes a lot like anise, but it is light and fresh and not too strong. It can be used in almost any application that requires celery. Here are some ideas on how to use it.
Do you love stir-fries as much as I do?
If you love stir-fries as much as I do, you might be interested in some other ideas. Here are some of our favorite picks:
Chicken and apple stir-fry
This salty and sweet chicken and apple stir-fry is quick to prepare on busy nights and is a kid’s favorite.
- 3 chicken breasts (or the meat of a whole roast chicken)
- 2 TBSP Butter (or coconut oil)
- 2 way apples
- 1 way onion
- 1 bulb fennel
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon basil
Cut the chicken into small pieces.
If the chicken is raw, dice it and heat the butter or coconut oil in a large skillet or wok until melted and cook the chicken over medium-high heat until until it is well cooked. (If the chicken is precooked, first cook the vegetables in butter, then add the diced cooked chicken)
While the chicken is cooking, dice the apples and onion and thinly slice the fennel bulb into thin strips.
Add the apples, onion and fennel to the pan or wok.
Add the spices and sauté over medium heat until cooked through and fragrant, about 10 to 12 minutes.
If you are using pre-cooked chicken, add the chicken, cook until heated through and enjoy!
Preheat the oven to 375 ° F.
Grease a large baking sheet with butter or coconut oil.
Cut the chicken into small pieces and place it on a baking sheet.
Cut the apples and onions into small pieces and sprinkle with the chicken.
Thinly slice the fennel bulb and sprinkle on top of the onion / apple mixture.
Sprinkle with spices and put in the oven.
Bake for 30 to 40 minutes, stirring halfway through cooking, until the chicken is cooked through.
Calories: 249kcal | Carbohydrates: 23.1g | Protein: 22.2g | Fat: 8.3g | Saturated fat: 4.3g | Cholesterol: 70mg | Sodium: 700mg | Fiber: 5.3g | Sugar: 12.9g
Have you ever cooked with fennel? What do you use for that? Tell me below!