Apple-Ginger Chicken

Ingredients

• 2 cloves garlic, finely chopped

• 1 tablespoon finely chopped fresh ginger

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon whole yellow mustard seeds

• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/4-inch-thick slices

• 1 tablespoon all-purpose flour

• 1 1/2 teaspoons canola oil, divided

• 1 tart apple, such as Granny Smith, cored and cut into thin wedges

• 3/4 cup reduced-sodium chicken broth

• salt to taste

• 1 tablespoon chopped fresh cilantro or parsley

Directions

1. Stir together garlic, ginger, coriander, cumin and mustard seeds in a small bowl; set aside.

2. Toss chicken with flour in a medium bowl until evenly coated. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and sauté until well-browned on all sides, 4 to 6 minutes. Transfer the chicken to a plate with a slotted spoon and set aside.

3. Add the remaining 1/2 teaspoon oil and apple to the pan. Reduce heat to medium and cook, stirring, until apples are lightly browned, about 3 minutes. Reduce heat to medium-low and add the reserved spice mixture. Stir until the apples are tender and the garlic is fragrant, 2 to 3 minutes. Add broth and the reserved chicken; increase heat to medium-high. Bring the mixture to a simmer and cook until the sauce is slightly thickened and the chicken is no longer pink inside, 2 to 3 minutes. Season with salt. Transfer to a serving dish and sprinkle with cilantro (or parsley).