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Stir frys are one of my favorite dinners. They’re fast and easy to make, pack a punch of flavor, and contain a hefty serving of vegetables. I frequently use leftover, already-cooked meat for the protein in my stir frys, which makes preparation even quicker.
And if there’s a bit of stir fry leftover, I like to mix it into scrambled eggs in the morning for a hearty and healthy breakfast. Two meals in one is definitely a win!
Chicken Apple Stir-Fry With Fennel
I like making this stir fry in the fall when apples are in season. The apples give it a nice burst of sweet/sharpness and the fennel gives it a mild little spice. I usually use leftover chicken that’s already cooked, and grilled is my favorite.
If it’s a busy night and we’re eating in a rush, this stir fry converts easily into a cold chicken salad. Since apples and fennel are both delicious raw, I just chop all the ingredients and mix them together with some mayo and the spices.
What Do I Need to Know About Fennel?
Fresh fennel is a common enough ingredient that it’s usually not too difficult to find in grocery stores. It’s got a white bulb on the bottom about the size of a medium-large onion. Green stalks shoot up 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 saute or eat fresh. The stalks are a bit tough, so I don’t usually use them, but I know they can be chopped up and used in soups and salads. The greens are so pretty and delicate looking and are very tasty in salads.
Fennel tastes a bit like anise, but is light and fresh and not too strong. It can be used in almost any application that calls for celery. Here are some ideas on how to use it.
Love Stir-Fry As Much As I Do?
If you love stir-fry as much as I do, you may be interested in some more ideas. Here are some of our favorites:
Chicken Apple Stir-Fry
This savory and sweet chicken apple stir fry is fast to make on busy nights and a kid favorite.
Cut the chicken into bite sized pieces.
If chicken is raw, dice it and heat the butter or coconut oil in large skillet or wok until melted and cook chicken on medium-high heat until cooked through. (If chicken is pre-cooked, cook the vegetables in the butter first, then add the cooked, diced, chicken)
While the chicken is cooking, dice the apples and onion and thinly slice the fennel bulb into thin slivers.
Add the apples, onion, and fennel to the skillet or wok.
Add the spices, and saute over medium heat until all are cooked through and fragrant, approximately 10-12 minutes.
If using pre-cooked chicken, add the chicken, cook until warmed, and enjoy!
Preheat oven to 375°F.
Grease a large baking sheet with butter or coconut oil.
Dice the chicken into bite size pieces and place on baking sheet.
Dice the apples and onions into bite sized pieces and sprinkle on top of chicken.
Thinly slice the fennel bulb and sprinkle on top of onion/apple mix.
Sprinkle with spices and place in the oven.
Bake for 30-40 minutes, stirring halfway through, until chicken is completely 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
Ever cooked with fennel? What do you use it for? Tell me below!