3 skinless chicken breasts, diced
2 tablespoons olive oil
8 dried figs, quartered
1 red apple, diced and unpeeled
125 g peas
1 carrot, peeled and cut into julienne strips
2 baby bok choy
1 scallion, shredded

Stir-fry sauce

2/3 cup chicken stock
2 tablespoons soy sauce
1/2 teaspoons brown sugar
2 teaspoons cornstarch mixed with 1 tablespoons water

Heat a large skillet or wok (Chinese frying pan). Add oil and fry the chicken until golden, remove from wok and reserve. Heat oil and add the figs, apples, peas and carrots. Cook for about 4 minutes and reserve with chicken. Add oil again to the wok and add the bok choy and stir for 1 minute. Add the chicken, the fig mixture, the scallions and coat with the stir fry sauce. Serve with rice or noodles.