1 tablespoon vegetable oil
1 pound skinned boned chicken breasts, sliced into strips
1 cup celery sliced
1 medium green bell pepper, sliced into strips
1 medium onion, sliced lengthwise
1 Golden Delicious apple, cored and sliced
½ cup apple juice
1 tablespoon white wine vinegar
1 tablespoon cornstarch
1 teaspoon light soy sauce
Heat oil over medium heat in a wok or non-stick skillet. Add chicken and sauté over medium-high heat until cooked. Remove chicken and set aside. Add celery, green bell pepper and onion and stir-fry for 1 minute. Combine apple juice, vinegar, cornstarch and soy sauce in a small bowl. Add chicken and sauce to the vegetables in the skillet. Stir constantly. Cook until sauce thickens. Serve over rice.
Makes 4 servings with approximately 238 calories and 7 grams of fat per serving.