Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch pieces and season them with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 1 teaspoon of smoked paprika, and 0.5 teaspoon of ground cardamom.

2. 2

   Chop 2 large green apples into 1-inch cubes, thinly slice 1 medium red onion, and cut 1 large red bell pepper into 1-inch strips.

3. 3

   Heat 1 tablespoon of olive oil in a large wok over medium-high heat until shimmering, then add the seasoned chicken and cook for 5-7 minutes until browned and mostly cooked through, removing it from the wok and setting it aside.

4. 4

   Add the remaining 1 tablespoon of olive oil to the wok, then add the sliced 1 medium red onion and 1 large red bell pepper, and wok-toss for 3-4 minutes until they begin to soften.

5. 5

   Stir in the 2 large green apple cubes and 0.5 cup of pecans into the wok, cooking for an additional 2 minutes.

6. 6

   In a small bowl, whisk together 0.25 cup of maple syrup, 2 tablespoons of apple cider vinegar, and the remaining 0.5 teaspoon of ground cardamom, then pour this glaze over the vegetables, apples, and pecans in the wok.

7. 7

   Return the cooked chicken to the wok and toss everything together to coat it thoroughly with the maple-cardamom glaze, cooking for 1-2 minutes until heated through and the sauce slightly thickens.

8. 8

   Serve immediately, optionally garnished with 2 tablespoons of fresh parsley.