Tender chicken and harvest produce make this a perfect recipe for October. The pumpkin is an ideal pick right now, but you can substitute butternut squash later when pumpkin isn’t so plentiful. Try this dish at the Apple & Pumpkin Tasting Fairs, in stores this weekend and next. This recipe features items on sale the week of October 21 through October 27, 2015.
Ingredients:
- 1 Tbsp. olive oil
- 1 lbs. Freebird Chicken Breast Tenders, cut into 1 inch pieces – Sale $4.99/lb. Save $2.00
- 1/2 red onion, peeled and cut into one inch pieces
- 2 cups fresh Organic Pie Pumpkin, peeled and cut into 1” cubes – Sale .99/lb. Save $1.00
- 2 cups Local Apples, peeled and cut into 1” cubes – Sale $5.99/5 lbs. Save $1.00
- 1 ¼ cup Field Day Organic Apple Juice, divided – Weekend Deal $6.99/128 oz. Save 30%
- 2 Tbsp. soy sauce
- ¼ c. brown sugar
- 2 tsp. corn starch
- toasted slivered almonds – if desired
Directions:
1). Heat olive oil in a large heavy bottom saute pan.
2). Saute chicken and onions over medium high heat until browned and chicken is cooked through.
3). Reduce heat to medium and add pumpkin, apples and ½ cup apple juice to the pan and cover. Cook until apples and pumpkin are tender – about 3 to 5 minutes.
4). Meanwhile, in a small bowl, mix together the remaining apple juice, soy sauce, brown sugar and cornstarch.
5). Pour apple juice mixture into chicken mixture and cook, stirring continuously until thickened and sauce has coated the chicken, pumpkin and apples.
6). Sprinkle with almonds, if desired, and serve over rice. Serves 4.