Chicken Stir Fry

1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice

Stir fry cubed chicken breast in 1/2 teaspoon vegetable oil in non stick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken. Serve hot over cooked rice. Serves 4.

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