- 2 tablespoons cooking fat
- 1 pound boneless, skinless chicken thighs, cut into 1-inch dice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped walnuts
- 1 sweet potato, peeled and grated
- 1 Granny smith apple, cored, peeled, and diced
- 1/2 teaspoon red pepper flakes
- 1/4 cup apple cider
- 2 generous handfuls arugula or baby spinach
- splash of apple cider vinegar
- IN a large skillet, heat the cooking fat over medium-high heat, swirling to coat the bottom of the pan. When the fat is hot, add the chicken, being sure not to crowd the pieces. Season the chicken with the salt and pepper. Cook until browned, 2 to 3 minutes. Turn the chicken to brown the other sides, add the walnuts, and cook until the chicken is browned and the walnuts are toasted, 2 to 3 minutes. (Shake the pan occasionally so the walnuts don’t burn.) Add the sweet potato, apple, and red pepper flakes and cook, stirring often, until the chicken is fully cooked, 3 to 4 minutes.
- ADD the apple cider and mix all the ingredients together, scraping the bottom of the pan with a wooden spoon to bring up any tasty bits. Add the arugula and cook for another 30 seconds, gently stirring to the wilt leaves. Drizzle a little apple cider vinegar and serve immediately.
- Note: You can also spiral slice your sweet potato instead of grating it to save some time. Use your spiral slicer to create thin noodles, then chop them into 1-inch pieces and cook as directed. This dish is just as delicious eaten cold, like a fancy chicken salad. Spoon leftovers on a bed of fresh greens, and drizzle with a little olive oil and a splash more apple cider vinegar.