1 1/4 c. thinly sliced shiitake mushrooms (or other)
3 T. soy sauce
2 T. sriracha (hot chile sauce)
1 T. rice wine vinegar or lime juice
3 scallions, sliced
1 bunch cilantro (about 3 c.) chopped
1/8 tsp. salt
1/4 c. chopped peanuts
Instructions
Heat a saute pan over medium-high. Add 1 T. oil, then chicken. Cook until no longer pink. Remove from pan and set aside.
In same pan, add remaining oil and onion. Cook 'til translucent (3 mins.). Add garlic and ginger. Cook 1 min. Add green beans, broccoli, cabbage and mushrooms. Cook 'til slightly tender (5 mins.). Add soy sauce, sriracha and vinegar. cook to reduce slightly (3 mins.).
Return chicken to pan. Add scallions and cilantro. Turn off heat. Season with salt and top with peanuts
Serves 4. 318 calories/serving, 23 g. carbs, 7 g. fiber, 33 g. protein, 13 g. fat.
Originally Submitted
5/17/2013
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