1 lb cubed boneless, skinless chicken breast
1 1/2 tablespoons vegetable oil
1/2 cup onion, vertically sliced
1 cup (2 medium) carrots, thinly sliced
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon water
1 medium apple, cored and thinly sliced
2 cups cooked rice
Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet.
Stir-fry onion, carrots, and basil in oil in the same skillet until carrots are tender.
Stir in pea pods and water; stir-fry 2 minutes. Remove from heat; stir in apple. Add to chicken, serve hot over cooked rice.