David's Chicken Apple Slaw Stir Fry

.5 cup Soup, chicken broth, canned, less/reduced sodium or no salt
2 tbsp Cider Vinegar
2 tsp Dijon Mustard (Great Value)
.66 tbsp Argo Cornstarch
1 clove Garlic clove - minced
0.5 tsp crushed red pepper
.5 tsp Salt
18 ounces Chicken Breast cut in bite size pcs.
2 cup, pieces or slices Mushrooms, fresh
4 tbsp chopped Shallots sliced thinly
.25 cup Leeks cut coarsely chopped
3 cup, chopped Cabbage, fresh shredded
1 serving Granny smith apple - 1 med. apple cored, thinly sliced
2 1tsp Canola Oil

Can use turkey breast or beef. If you do not have a wok use a 12' skillet.

For the sauce, in a medium bowl stir together the first 8 ingredients thru salt. In a wok heat 1 tbsp canola oil over medium/high heat. Add chicken, cook and stir for 4 or 5 minutes or until no longer pink. Transfer to chicken to bowl. Heat 1 tbsp canola oil add mushrooms and shallots, cook and site 2-3 minutes. Add remaining ingredients (holding sauce til later) cook 3-5 minutes more or until vegetables are crispy/tender. Push vegetables to the side of wok. Stir sauce and put in center of wok. cook and stir until thickened and bubbly. Return the chicken to the wok. Cook and stir for 1 minute more. Ready to serve.

Serving Size: Makes 4 1-1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user NASPENCER13.