3 lbs. chicken breasts (skinned and boned)
2 tsp. oil
4 spring onions, cut in 1 inch strips
1/2 lb. Chinese pea pods
1 sm. sweet red pepper
10 mushrooms, sliced
1/3 c. applesauce
1/3 c. chicken broth
2 tbsp. vinegar
2 tbsp. soy sauce
1 tbsp. cornstarch

Heat oil in skillet or wok. Dice chicken into bite size pieces and saute. Remove chicken and saute vegetables until crispy tender. Sprinkle with pepper to taste. Add chicken back into vegetables.

Combine applesauce, soy sauce, vinegar, cornstarch and chicken broth. Add to chicken and vegetables and cook until sauce is thickened. Serve over brown rice.