Chicken & Mushroom Stir-Fry
Prep: 35 minutes
Cook: 15 minutes• Serves: 4
1tablespoon vegetable oil
1-1/4pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1red bell pepper, thinly sliced
1small yellow onion, thinly sliced
1package (8 ounces) sliced white mushrooms
1package (3.5 ounces) sliced shiitake mushrooms
3garlic cloves, crushed with press
1teaspoon peeled and grated fresh ginger
4green onions, cut into 2-inch pieces
2tablespoons low sodium soy sauce
1teaspoon sesame oil
2cups cooked white rice
1-1/4pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1red bell pepper, thinly sliced
1small yellow onion, thinly sliced
1package (8 ounces) sliced white mushrooms
1package (3.5 ounces) sliced shiitake mushrooms
3garlic cloves, crushed with press
1teaspoon peeled and grated fresh ginger
4green onions, cut into 2-inch pieces
2tablespoons low sodium soy sauce
1teaspoon sesame oil
2cups cooked white rice
1.In large nonstick skillet, heat vegetable oil over medium heat 1 minute. Add chicken and cook 6 minutes or until lightly browned, stirring occasionally. With slotted spoon, remove chicken from pan.
2.Increase heat to medium-high. Add bell pepper and yellow onion, and cook 2 minutes, stirring frequently. Stir in mushrooms, garlic and ginger, and cook 3 minutes. Return chicken to skillet. Stir in green onions and soy sauce, and cook 3 minutes longer. Remove skillet from heat and stir in sesame oil. Serve stir-fry over rice.
Approximate nutritional values per serving:
339 Calories, 7g Fat (1g Saturated), 66mg Cholesterol,
382mg Sodium, 38g Carbohydrates, 3g Fiber, 32g Protein